"NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. This read chronicles her groundbreaking tenure as editor in chief of Gourmet."

I loved this book. First, because I am a foodie and a die hard reader of Gourmet m agazine. Second, because I have a personal experience with Ruth Reichl's restaurant in Berkeley and third, because I admire her chutzpah! At 51 years old, she reluctantly took charge of the magazine when running a magazine was clearly out of her wheelhouse. However, her success as editor-in-chief was legendary!

She writes about food like no one else and she brought those skills to the entire publication. She gives a fully sensory and experiential context for food. If you can get your hands on a Gourmet magazine between the years of 1999 and 2008 (the reign of Ruth Reichl), you'll have a reading treat and find food and cooking to be a whole body, family and cultural experience! I hope you enjoy this memoir as much as I did.