Author : Ruth Reichl
Genre : Non Fiction - Memoirs
Picked by : PJ
The story of Ruth Reichl, back when she was the food critic for New York Times, is funny yet poignant and touching. With the power to make or break a restaurant, Ruth resorts to disguises to remain anonymous and get her readers an objective review. But her ability to get into a character also affects her view of the world.
Recipes that Ruth Reichl Inspired:
Adele made roast pumpkin with cheese fondue.
Aqua made asparagus, mushroom and peas risotto.
Jaya baked a chocolate cake.
Marisa made that New York classic; Pastrami on Rye.
Simran made Risotto Primavera.
Siri made Hash Browns.
I got a bit side-tracked, but my post will go up tomorrow morning.
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