"The Soul of a Chef," by Michael Ruhlman. Ruhlman follows some chefs through a very rigorous trial by fire "master chef' course at the Culinary Institute of America (known as "the other CIA"), and then in other chapters shows how several other chefs strive to achieve excellence. There's a very special work ethic and drive among these chefs that shines through in this book. It is obviously an extremely physically and mentally demanding profession. I haven't yet read Ruhlman's first book, "The Making of a Chef,' about the schooling of new chefs at the "CIA," but if it's as good a read as this one...

Also re-read my sister's (sixtieschick) chapter on legumes in her cookbook Heaven's Banquet, the page entitled "The Ten Commandments of Bean Cookery." She spills the beans on what to do and not do with them.

I just ordered through Amazon "Down and Out In Paris and London", by George Orwell, and look forward to reading it.

Chanteyranger