If Édouard de Pomiane was still alive he'd be a television cooking show star. I'm sure of this because of the way he writes his cookbooks; with directness, in great detail and with humour and because well, seriously, look at him - that moustache!
I've only recently wizened up to the literary offerings of this dietician / professor, after coming across a rare edition of his english translated "Cooking with Pomiane" a fortnight ago (I was sick and scouring my local second hand book store for something to distract me from in-bed-all-week melancholy, there's only so much Netflix one can watch back-to-back!)
In just a few chapters I've learnt so many interesting cooking facts, ie: hard boiled eggs omit that sulphuric smell only when boiled longer than 12 minutes because there's a chemical change in the yolk - so to avoid smelly embarrassment when breaking one open in public don't leave it on the boil so long.
While I haven't finished the book yet I've skimmed it and believe this page on "Drinks" sums up his writing voice perfectly.