I've been re-reading Dorothy L. Sayres' "Lord Peter Wimsey" mysteries, which contain a lot of descriptions of interesting meals.
So I pulled out my copy of The Lord Peter Wimsey Cookbook to refresh my memory of how some of these were prepared. . . .
I had no idea one existed! Is is any good? I was just re-reading Sayers's The Unpleasantness at the Bellona Club which has this comment of Lord Peter's, which I've always found rather balanced, with regard to the appreciation of food:
Oh, yes – quite alot of things [are beastly]. Birth is beastly – and death – and digestion, if it comes to that. Sometimes when I think of what's happening inside me to a beautiful suprème de sole, with the caviare in boats, and the croûtons and the jolly little twists of potato and all the gadgets – I could cry. But there it is, don't you know?
(p. 239, New English Library paperbacks, 1968)
This kept coming to mind when I was over in the 'Moral Crusade Against Foodies' thread, and I ended up grabbing the book and re-reading it.
A lot of what I read seems to mention food, but I don't know that I could describe it as truly food-related. I do have Dumas' Dictionary of Cuisine sitting on a nearby table, trying to seduce me from the load of work I'm supposed to be doing.