The other book I mentioned yesterday is  The Neapolitan Recipe Collection : Cuoco Napoletano.  Looks pretty good so far, although I haven't had much chance to look it over yet. 

I spent some time reading the Mesopotamian cooking book, and it's pretty interesting.  Starts off with a brief history of Mesopotamia, then talks about the available sources.  It's a little thick, but I think that's largely because it's translated from French. Good information, and an interesting look at a very old culture.

It reminds me a bit of one of my favorite cookbooks,  Medieval Arab Cookery, edited by Maxime Rodinson.  A great look at medieval Persian cooking, including several original texts.  Well worth checking out, if you're into that kind of thing.  It's a bit spendy unfortunately.  And don't expect any actual Fanny Farmer style "recipes".  The original texts provide guidelines and descriptions, but there hasn't been any redaction into modern-style recipes.