Reichl’s 2005 NY Times bestseller about her career as the food critic for the NY Times is an engaging read, entertainingly-written and seasoned with 17 recipes, conveniently indexed at the end of the book. There is nearly no background information about her – this focuses almost exclusively on her stint at the Times.
Reading about the effort she went to to remain unnoticed in a city whose restaurants posted pictures of her in their kitchen was amusing, and it was a little disturbing to read how differently she was treated when she was recognized vs. when she was drabbed down and anonymous.
In addition to the recipes, most chapters contain one of her reviews as printed, to give context to the narrative. She writes simply enough to be read quickly, but easily imparts the smells and flavors as well as is possible. Definitely recommended for anyone with an interest in food.
Adam Paul 