The contemporary queen of food writing writes a memoir with recipes, and I'm all in.
Ruth Reichl, a self-described Berkeley hippie, took over as editor-in-chief for Gourmet magazine in 1999. Before that, she had been a food critic for the New York Times and the Los Angeles Times. So, my girl knows how to eat. The question was, could she lead a magazine?
For ten years, the answer was yes. Then this pesky internet thing took off and magazines were hit hard. As was much of publishing.
This is the story of the rise and fall of Gourmet magazine in all the excess and glamour that the New York food scene can provide.
It's a balance of exceptional food writing that makes you long for citrus and rosemary for no good reason and teachable moments on business and leadership that Reichl learned the hard way. It's also not short on recipes and stories of decadence and fame.
If you like food, I mean, you really like food. This is your book. It is a delicious way to indulge in calorie-free fun.
