Just finished reading High Bonnet, a book that has recently been republished in the Modern Food Library, which is edited by Ruth Riechl. I highly suggest reading the book. It is quick romp through an the old Parisian culinary world (<200 pages). Anthony Bourdain writes a great intro where he describes the writing as almost "food porn". I would have to agree. There are some great descriptions of feasts and foods, including a delicious sounding souce espagnol and a peach dessert I might actually try to make.
Has anyone read any of the other books? Any recommendations? Did I miss an earlier thread on these books?
FYI, I found this and other books in the series at the Strand in NYC. I also just searched on amazon, and you can buy them there as well. (And as always, if you go through the Chowhound site, they get a little cut).