March 14, 2011
Woman's Day Encyclopedia of Cookery. While actually more than one book this is my fallback reference when I am curious about something I have never had or am looking for inspiration. James Beard himself contributed to this set.
Not one yet.
You pick. I've eaten roasted beetles, fish eyes, live june bugs, fried shrimp heads, clover from the yard, honeysuckle, fishbones, algae, earthworms, calf fries, possum, raw meat of every sort, and I am ready to try anything else.
I cook most cuisines and will eat anything else. I have a great sense of taste and educated nose so can usually pick out every ingredient of whatever I taste or at least get close enough that I can replicate it at home or at least a close facsimile.