JosephWechsberg's book, Blue Trout and Black Truffles: The Peregrinations of an Epicure is a delightful book, extraordinarily well-written, describing food and culture of the late 19th and early 20th centuries. I was attracted to the book because of the imaginative title and it was the last chapter that introduced me to Fernand Point, the world famous chef of La Pyramid Restaurant near Lyon, France – what an incredible character and chef. Among many others, Bocuse trained there. Wechsberg relates that Michelin considered creating a 4th star just for this restaurant! The book is available on Kindle for $10.
Because of this book, I discovered Point’s book, Ma Gastronomie. The most recent edition contains an introduction by Thomas Keller in which we learn that Ma Gastronoomie is required reading for anyone working at The French Laundry
More wonderful stories of life within La Pyramide and the latter half of the book contain ‘recipes’ that only an advance chef would truly understand or attempt but which any serious cook will delight in reading; I have had to read it with Larousse Gastronomique by my side to understand and appreciate what the recipes entail 
