I recently finished a fabulous book on food that contained no recipes. Despite this fact, it is one of the best books on food philosophy, restaurants and the way they operate, life lessons in general, and the life experiences of its author, Daniel Boulud. Boulud has a spot at the table among my top five chefs of all time. The book, Letters to a Young Chef, is well worth your time if you are a foodie, a cook, or eat in restaurants.
