A book recommendation for all you foodies out there:
Garlic & Sapphires: The Secret Life of a Critic in Disguise
Gourmet magazine's editor-in-chief Ruth Reichl writes about being the food critic at the New York Times. Why read it? She describes food in such delicious detail, you feel like you've consumed calories. And simply for the fact that there aren't enough women in the food industry.
Love,
Dish Gal
Garlic & Sapphires: The Secret Life of a Critic in Disguise
Gourmet magazine's editor-in-chief Ruth Reichl writes about being the food critic at the New York Times. Why read it? She describes food in such delicious detail, you feel like you've consumed calories. And simply for the fact that there aren't enough women in the food industry.
Love,
Dish Gal
