I've just acquired a copy of Fuchsia Dunlop's Sichuan Cookery, which used to drive me batty because it had al these Chinese technical terms in pinyin but without tone marks (it does have the Chinese characters too, but most are beyond me). It's just dawned on me lately though, that now that I own a copy, I am free to deface it and go through and add in all the diacritics.