You may remember Ruth Reichl as the food critic for the New York Times (1993 – 1999). She was hired by S.I. Newhouse to become the editor of Gourmet Magazine in 1999, during a period when Gourmet Magazine was aging out as America’s attitude towards food was rapidly changing. This is her book about that period of her life. I was in the food manufacturing business during that period. As an ex-New Yorker, I followed her reviews religiously. I also had a friend who was a publishe

If you are in the food business, this book is worth slugging through. Stories and characters that explain a little on how we ended up...