What have I been reading?

I'm often asked what books I am currently reading. I tend to read about one food writing book a week along with a number of magazines, papers, texts and culinary books, depending on what i am working on and what my mind have gravitated towards.

For the inquisitive mind though, this past week I picked up ten books from Barnes and Nobles (Buy four get one free promotion), purchased a couple items on Amazon.com and also picked up a couple from the Open Door Bookstore on Jay Street in Schenectady.

At Barnes and Nobles I picked :
Culinaria Russia by H.F. Ullmann
Culinaria Hungary by H.F. Ullmann
The Complete Joel Robuchon by Joel Robuchon
Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It by Karl Weber
The End of Food by Paul Roberts
Vegan Brunch: Homestyle Recipes Worth Waking Up For-From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City by David Lebovitz
Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories by Susan Tucker and S. Frederick Starr
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg

From the Open Door BookStore:
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker
Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery and Charles G. Reavis

On Amazon.com:
Good Morning, Kimchi!: Forty Different Kinds of Traditional & Fusion Kimchi Recipes by Sook-ja Yoon
NOVA: Mystery of the Senses - Taste DVD Series: Nova