Which food writers do you take to bed? Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the kitchen shelves?

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture keeps creeping back as it answers all those questions about why something works, or doesn't;

Anything by M. F. K. Fisher as I never tire of her simple, witty prose and sheer love of food.
Jeffrey Steingarten - The Man Who Ate Everything and It Must Be Something I Ate

The New Yorker Anthology of Food Writing

Herve This - Molecular Gastronomy