Garlic and Sapphires: The Secret Life of a Critic in Disguise
Ruth Reichl
Reichl reviewing New York restaurants in elaborate disguises so no one would recognize the critic. The food writing alone will make you starving.
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Save Me the Plums: My Gourmet Memoir
Ruth Reichl
Ruth Reichl ranks among the best food writers alive, which is why I gasped when my friend Lilly — a fantastic cook and ardent reader — hadn’t read her memoir. Save Me the Plums chronicles Reichl’s ten-year run as Gourmet Magazine editor-in-chief: the lunches, the feuds, the glorious excess of Condé Nast when the money still flowed. Lilly named it one of the best books she read last year.
Eat a Peach
David Chang
David Chang on cooking, ambition, and his own head. Honest and prickly in the best way.
★ 5Notes from a Young Black Chef
Kwame Onwuachi
Kwame Onwuachi's memoir of clawing his way into the fine-dining world. Ambitious and unflinching about race in restaurants.