“ That our earliest inclinations fore-shadow what we will become is all over this wonderful memoir by Ruth Reichl, previous restaurant critic for the NY Times and former Editor-in-Chief of Gourmet Magazine. Honest and forthcoming, this is a story that follows Ruth as a young girl raised in New York through her hippie years on the west coast in Berkeley during the organic food revolution - Chez Panisse and Alice Waters - then back again to NY. If you're a foodie you will especially appreciate this - the luscious alchemy that happens - in this case in a kitchen - when early mentors engage a small child and something clicks. The cover of the book says it all: Ruth at the stove as a young girl ... priceless. Her love of cooking would see her through to finding her career and becoming the woman she was meant to be.
I loved the honesty in this book. Her parents were loving, though her mother was bi-polar and not always consistent! Ruth thought she would poison someone with her moldy food and crazy concoctions. The passion and appreciation for food is a mainstay. Ruth learns to love to cook through a series of family relatives and maids ... she is shipped off to boarding school in Montreal and is introduced to the best of French food through a schoolmate's wealthy family. The book is funny at times and it was intersting to see the evolution from a child in the kitchen to a self-actualized woman with such an illustrious career.”