More Adventures at the Table. What I Did On the Kitchen Table. Reichl is a legend in the food world. A former restaurant critic for the Los Angeles Times and The New York Times, she now edits Gourmet magazine. Maybe that's one reason her book has been getting raves.
People are scared to say the soup's cold.
The book at least starts on target. Reichl gives an interesting account of her first job as a restaurant critic for New West magazine. She was living at the time with her husband in a San Francisco commune, and her housemates were appalled. Reichl went on to become the Beast at the Feast. Chefs cowered in her presence.