The impossible has happened; I read a foodie book. And it was great.

I probably ought to let a smarter, more food-like person actually review the cooking stuff in "Heat." My perspective? I love this guy.

Thursday, Ed had mentioned something to me about being at a book release party with a bunch of his foodie freaks, some about a New Yorker editor and Mario Batali. I ignored him. (Other than my affection for Ed and his writing, the foodie world doesn't particularly interest me. Eating does.) Then, checking out Charlie Rose again after his absence, at about 11:30 I stumbled upon him interviewing someone I'd didn't recognize. Bald, white haired, about my age, this character was animated, enthusiastic, inspired, and talking about Mario. Telling his story of going on the line in the Babbo kitchen to write a profile, and quitting his job, staying on and off for three years, with a number of side trips to Italy, to study with the people who taught Mario.

Bill got my attention. Not only had he been the fiction editor at the New Yorker, but the editor of Granta (a great literary fiction periodical), and he was obviously a writer himself. He was so charismatic I couldn't help myself, I watched the whole thing.

Like I said, one of you will have a better take on the book. But, I will say, I almost wish Bill Buford was my friend. (I say "almost" because I haven't had such great luck in translating TV charisma into real life experience.) And his writing, his storytelling, his admiration of Mario, all come through and might make you wish you'd quit your job too and become a cook.

Big Daddy's is another entry into the nostalgia food sweepstakes. Great to go to with my kids, not so sure I'd go alone. Fun to be in, the wait staff was helpful and friendly.

Burgers were really good, chicken salad surprising fresh. Turkey burger almost uneatable. Seems like it's good to stick to diner basics.

Nice "frequent flyer" program to bring the family back often. Stamp 10 meals and you get one free.

Worth a quick stop.

Union Square, New York. June 8, 2006. There aren't enough great food trucks in the world anymore.

Shun Lee Palace, 155 E. 55th St., New York. Still good, great room, enjoyable to look around.

The Southfield Store & Cafe, Southfield, Massachusetts. Tim Newman is the propietor of this lovely, local. classy, and good restaurant and market.

The kitchen at The Southfield Store & Cafe, Southfield, Massachusetts. Tim Newman is the propietor of this lovely, local. classy, and good restaurant and market.

The Southfield Store & Cafe, Southfield, Massachusetts. Tim Newman is the propietor of this lovely, local. classy, and good restaurant and market.

If you're going up to the Berkshires this summer (near Great Barrington Mass) you really have to go by the Southfield Store Cafe.

Tim Newman is the music video and commercial director who did what every over-stressed city person threatens; driving through the Berkshires to visit his daughter, he stopped in Southfield, Massachusetts and indulged one of his great life passions.

He bought the 100 year old Southfield Store, renovated and added a cafe. This Los Angeles/New York native moved in and runs an amazing family business.

He learned to be a wonderful cook from his father's best friend and musical contractor (for feature films) and would always lend his hands, brains, and time to cook a holiday meal for a friend. He's transferred this love of fine dining to Massachusetts.

In addition to the fine fine cafe you can find prepared food available for take out, a broad selection of products for sale at retail, including baked goods, artisanal cheeses

and cured meats, fine groceries, delicatessen, dairy products, premium coffee beans, beer, wine spirits,

soft drinks, items for the kitchen and table and gifts.

And you get Tim and his local team: All the store's employees are local artisans (and, of course, Tim, his son, and daughter).

I'd never heard of Adam Block and his role in developing the careers of Terrance Brennan, Paul Bertolli and others. Or the key he was in the rise of Las Vegas as chef & star maker. Great article today in the New York Times Magazine.

Park Bistro, 414 Park Ave S, New York

Park Bistro,414 Park Ave S, New York City.

Park Bistro and Les Halles used to be related; not sure if they still are. Les Halles is more popular, but I much prefer the bistro. It's quieter, more intimate, and somehow a little more old world. Maybe it's the size, but the staff seems nicer and more attentive.

The food? Very good. Probably on a par with its former sister. The standard bistro fare of hanger steak is always a great cut of meat, cooked perfectly. Salads and poultry are fresh and tasty.

My friends Sean and Noreen designed this restaurant about 10 years ago so I thought it was time to check it out. Yes, it was well designed, but so was the food.

Have you ever noticed the (very cool, very nice) tables at Craft are so large you need to shout across them to your guests?

The acoustics are good, the music great (right now they're playing Charles Mingus with Eric Dolphy), and the food's a little fussy (like the wait-staff) but nice.

26th Street is the dividing line between Santa Monica (where I lived for four years) and Brentwood (where I hope I never live). The strip has a bunch of food, mostly the kind where I would bring my babies, but it has tried and failed to open restaurants that anyone would want to remember.

Amici seems to be that kind of place, according to Charlie, my lunch companion and media company CEO. "They remember your name and give you the same table." They also have a wine list, but this tea totaller couldn't tell you one thing about it.

The veal chop I had served it's purpose, but it didn't make me want to rush to drive the one hour it took me to get there. The room was a pleasantly, wide open, California type room, with big windows and a high ceiling, and I wouldn't hestitate to go again if I was in the neighborhood.

So I find foodies hilariously boring. Except Ed, of course. So I've started a blog with the food funnies of the internet. nonfoodie.blogspot.com. Feel free to visit.

So Ed, are you going to keep trashing chefs or will the happy Ed be coming out more?