Most people who are obsessed with all things culinary have a friend whose cookbook collection they covet. I know I greedily eye bookshelves in my fellow gourmand's houses and in restaurants. After all, who wouldn't want to get their mitts on an original copy of Larousse Gastronomique. Surely Fritz Blank, the 64-year old chef of Philadelphia's Deux Cheminees, is one of the most prolific collectors of cookbooks, periodicals and other culinaria. Blank has amassed a collection that spans some 15,000 volumes, including hundreds of issues of Gourmet magazine from 1943 to 1990.
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