Robert Capon was an Episcopal priest and author, usually writing about theological matters. He also loved to cook, so he wrote a very unusual cookbook called The Supper of the Lamb. It does have recipes in it, but also many pages of steam-of-consciousness writing that ranges from kitchen techniques, natural beauty, theology, and so forth.
In the first chapter, he begins to tell us how to slice up an onion:
Next take one of the onions (preferably the best-looking), a paring knife, and a cutting board and sit down at the kitchen table. Do not attempt to stand at a counter through these opening measures. In fact, to do it justice, you should arrange to have sixty minutes or so free for this part of the exercise. Admittedly, spending an hour in the society of an onion may be something you have never done before. You feel, perhaps, a certain resistance to the project. Please don’t. As I shall show later, a number of highly profitable members of the race have undertaken it before you. Onions are excellent company.
And he goes on like this for 3-4 more pages before the onion is actually cut up and we can move along to the taters. Seriously. I guess that is why he says to set aside an entire hour for this the first time around.
A fascinating book, but you have to be in the right mood!