I have recently been reading a charming little book picked up at a secondhand book shop, An Everlasting Meal, Cooking with Economy and Grace, by Tamar Adler. It's lovely popping into that store when you have a bit of time between things, getting a "free" book for later browsing with a cup of latte. I say "free" because my account usually has a credit line from books brought in for re-sale.
Books about cooking and food in general, or cookbooks are especially nice when you come away with at least one excellent idea or re-encouragement. This particular book had more than one, and reinforced something taken away from another recent purchase - A New Way to Dinner from Food 52 - purposefully preparing food ahead of time - not left-overs, combining various previously made foods in creative ways. Also a good bit on how to "sharpen strategies for turning failures into successes."
Along those lines, I like Adler's note: "A recipe for onion bread soup from Simple French Cooking by Richard Olney demands stale bread that is 'coarse, vulgar, compact.' We have all tossed loaves for meeting that description at some point. Stale bread cannot be bought. It must be waited for, which gives all dishes containing it the weight of philosophical ballast, as well as dietary and budgetary ones."
And on the subject of adding herbs: "Fresh herbs have always been relied on to perk up whatever needs perking. Parsley, in particular, has long been called into duty when things were fading: in ancient Greece, anyone or anything on its way out was said to be 'in need of parsley'." I often feel that way myself.
Tamar Adler, a former editor at Harper's Magazine, and chef at Chez Panisse and Prune, her writing in this book, on everything from eggs to olives is both wise and insightful, as well as being delicious and thought provoking. Besides her interesting philosophical ramblings she does include lots of recipes, and with approachable instruction.