This is my first time reading Ruth Reichl; I'm not a Gourmet magazine reader, and though I cook daily it's out of necessity and obligation rather than for any sense of enjoyment. So I was happily surprised to find that Reichl's writing manages to make food and the foodie mag industry sound fascinating. I like her sustainability leanings, and the message that Paris is more enjoyable and rewarding on a shoestring budget than it is "traveling on the excess express."

I might have given this more stars had I not just read Love and Saffron, a sweet fiction novel by Kim Fay also about food writers and cooking, like maybe I'd reached full capacity? Anyways, if you're looking for food writing in fiction form, that's my recommendation for you