The third in Ruth Reichl's delightful series of memoirs covers her time as restaurant critic for the NY Times.
As expected, this book is thoroughly enjoyable. I would love dining with her in any disguise. She is so talented with her food description: so sensual, so rich, so imaginative. I work with food and certainly could use her vocabulary to describe them to my customers! Not to mention her tastebuds which can dissect all the ingredients in a dish.
I was lucky enough to meet Ruth Reichl during her book tour on Garlic and Sapphires. She is such a wonderful, dynamic, warm and funny person.

Thank you so much for this book! I love books about food, especially when there are recipes included.

Ruth Reichl has an extremely interesting life and a great talent to tell her stories. I had so much fun reading this. Her ability to analyze the ingredients and to distinguish quite good food from awesome food is stunning.
But at some point I got tired of reading about foie gras and lobster over and over again, is it still as popular these days? The chapters about Asian food were so much more interesting.

What an honor to get a signed copy. Thanks again, Azuki. The book is ready to move on and fulfill someone else's wish.

Oh my! Two wishlist books in one package (this was wrapped together with Tender at the Bone (and some delicious Mozart-chocolate)). I am so blessed. Thank you coco7.