I, 'Truly Epicurious'

Is there no better term for what I am than 'foodie'? Aesthetically, it's not the most pleasing label to me. Regardless, I have in my possession How to be a Better Foodie: A Bulging Little Book for the Truly Epicurious by Sudi Pigott (Viking Studio, 2007). It's already found a special place in my bookish heart because it's indeed a bulging little book of a nice, compact size, and the color scheme appeals to me as well: pink and brown in various shades, with a dash of white.

According to the quiz at the beginning of the book, I'm assessed as "fast becoming a fluent foodie, but beware of the faux foodie hype." Okay. I definitely lack much of the vocabulary, attention to nuance and sometimes the cash to really call myself an authentic foodie. So this is where this book comes in, no?

Throughout the book there are the requisite foodie quotes in stylized fonts, and the in-jokes regarding greed and glutton (apparently also foodie traits), but most appealing are the various lists and glossaries liberally sprinkled in. Wish lists of tools of the trade, pages on gardening, glossaries of delicacies, ideas for stocking stuffers, suggestions for foodie pilgrimages, a foodie movie guide--this book is definitely packed with entertaining information. Best when picked up and leafed through while waiting for the water to boil or the oven to heat up, I look forward to venturing further into this foodie terrain as the days get shorter and we delve into soup-making and cookie-baking.