Ruth Reichl was happily working as a food critic for the New York Times when she was approached to helm the esteemed food magazine Gourmet. She took the job. She saved the magazine. And then, the magazine was lost. Through it all, Reichl shares all the creativity and imagination and zip she brought to the world of food writing.

It's a delightful read.

Off to a new reader!

Off to a new reader! Released into the Food Bookbox.

Grabbed this one from the Food Bookbox. Looks interesting - I have read one other book by Ruth Reichl, and enjoyed it. I am sure I will enjoy this one also.