book by Ruth Reichl
A wonderfully written tale of food and writing. Ruth Reichl discusses becoming the food critic for the New York Times and all of the delights and frustrations that comes with it. The delicate balance of words mingled with sensuous tastes of New York, NY restaurants makes this a difficult book to set down. Perfectly timed on my part since I have this on 7-day loan from my local library. A very engaging book that has you eagerly awaiting your next meal of words.
written on July 20, 2005; modified on July 20, 2005.