Despite what you might think, preparing a fried calf's head a la piemontaise is pretty straightforward. Or so I am told by Larousse Gastronomique, the huge tome that serves as the ultimate authority on French cooking.
I was given one of the earliest English-language editions for Christmas, and have not been able to put it down since - which is why I also know that the average roasting time for a woodcock is 15 to 18 minutes per pound in the oven (slightly longer if you are cooking it on a spit), and that white lotus roots were eaten in ancient Egypt, but the pink variety was considered sacred and its consumption banned.
Larousse Gastronomique is one of those books that you can just pick up, flip open at any random page, and lose yourself in. Philip Raby doesn't quite hit the Larousse heights with his book 'Grand Prix: Driver by Driver', but it's a pretty good effort nonetheless - and another prime candidate for arbitrary page-dipping.
Raby's book is essentially an annotated cast list of every driver to have attempted to qualify for an F1 race, from the establishment of the world championship in 1950 right up to the 2007 season - the full spectrum from Abate to Zunino.