The writer who would be cook

I go through phases reading cooking literature. The vast majority is either inaccurate pulp, star chef-centric fantasy, or tired old rehashes of recipes and entertaining. There are some real gems out there though. Writers who get 'it'. Micheal Ruhlman is the one voice I've read that that consistently captures the feel of what goes on. His three books, Making of a Chef, Soul of a Chef, and Reach of a Chef, have been sources of inspiration and comfort. It's compelling stuff. The three should be required reading in most culinary schools.