A sweet friend recently sent me a birthday gift of some books. Cook books. As if I already didn't have enough. Or did! But that's a story for another post and a cooler time. For now, let's just say that cook books are a great tool for the professional, aspiring, or recreational chefs. Even though so many are far from perfect. Recipes can be difficult to reproduce or just badly put together.

Then you have those like James Peterson's Sauces, a great book that serves as my reference to classics like Escoffier and names like Diane or Veronique. Over the years I've purchased many a cook book, from the rare and out of print like the International Confectioner, and then the classics of my time, Jacques Pepin, Methode and Technique. Opening it makes me feel like a kid in a candy shop.  On the cusp of modernity, old school chef looks forward, always time to learn, never stop looking for inspiration. Books are a rich source of learning. They've helped inspire and enrich my palate and guide me to learning what I love best, cooking!

I wonder in this digital age how these dusty shelved icons of food rich treasures will last? Can they stand by the blogs, the food twittering?