Ruth Reichl is the restaurant critic for the 'New York Times' and recognised as one of the world's leading food writers. This is her memoir of a life determined, enhanced and defined by a passion for food, unforgettable people and the love of tales well told.
From her notorious food-poisoning mother (otherwise known as the Queen of Mould), to the gourmand Monsieur du Croix who served Reichl her first souffle, to the Berkeley restaurant of the seventies where every worker was a manager and every manager had an opinion, Reichl's story is heart-wrenching and funny. Even the recipes included in this memoir are stripped down to their bare goodness. This is about a sturdy child who, by overcoming many obstacles and dangers, created herself as a distinguished woman of her own world.
