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August 15, 2006

Being Bookish

  • Ruth Reichl: Garlic and Sapphires: The Secret life of a Critic in Disguise

    Ruth Reichl: Garlic and Sapphires: The Secret life of a Critic in Disguise
    In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as an incognito food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. Almost as good as eating at these places.

  • Bill Buford: Heat

    Bill Buford: Heat
    Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany- A perfect Pig Roasting Pigmailion story from desk jockey to line cook in New York's Babbo restaurant

  • Mark Kurlansky: Salt: A World History

    Mark Kurlansky: Salt: A World History
    finally finished this sodium saga and while it's slow in many places, it's still a fascinating read about the history of salt and how different cultures in the world have lived and died for this simple element. Other food origins revealed as well. It's no Sidney Sheldon but give it a try.