by Ruth ReichlContinuing the life history of restaurant critic and Gourmet magazine editor Ruth Reichl, this one takes us through travels to Europe and her first years at the LA Times. I liked her better than the first time--she's a little more mature now and her decisions are more sensible. But it still has all the fun, food, and fantastic people you can desire.
I don't remember any particular part that I'd deem "worth the wait" or "must read." And she is still growing up, you know. Not until Garlic and Sapphires did I really come to love and admire her. And now I know how she got that way--I'm content.
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