Ruth Reichl is the editor in chief of Gourmet magazine. Before that, she
was the restaurant critic of the New York Times. Before that, she was
the restaurant critic for the Los Angeles Times. And before that, her
life even as a child was filled with wonderful although not always happy
adventures in which she prepared and/or consumed amazing meals, the recipes
for which she includes in this warmly written memoir. Give this book as
a gift to the woman you love, and then read it yourself several months
later.
reviwed January 20, 1999