Two thoughtful books about how to think about food:
Peter Kaminsky, Culinary Intelligence: The Art of Eating Healthy (And Really Well), Knopf, 2012.
I blurbed this one:
Peter Kaminsky’s rules for taking pounds off and keeping them off are based on a really good idea: flavor per calorie. That works for him and should make dieting a pleasure.
His chapter titles get the tone and flavor: The fundamentals of flavor, the elements of taste; the joy of cooking. And he offers a practical guide to restaurant dining. Most useful. He’s a good writer and the book is fun to read.
Barb Stuckey, Taste: What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good, Free Press, 2012.
Stuckey is a professional food developer for whom understanding what makes for taste and flavor is essential. This chatty and accessible book is a great introduction to how and what we taste, and why. She ends it with a chapter on 15 ways to get more from every bite. My favorite: “be adventurous, but patient.”