Just reading the introduction by Ruth Reichl made me miss Gourmet magazine anew, since in a lot of ways my favorite parts of the magazine were the articles on travel and food trends. If you enjoy food, whether eating it, making it, or both, you will find something in this book for you. And fortunately for us readers, Reichl has gone beyond that and picked articles that explore school lunches, the place of women chefs in the restaurant world, the appropriation of barbecue from its African American roots, and much more. I look forward to the next volume in the series.
Posted by Liz C on May 30, 2019