A memoir based on the author's life-long love affair with food, men, and wine traces her experimentation with the sensual nature of both food and sex before and throughout the course of her career as a restaurant critic for New York magazine, during which she met such culinary giants as Julia Child and Craig Claiborne, in an account complemented by some of the author's favorite recipes. 75,000 first printing.
Read More
In 1968, Gael Greene became restaurant critic of the fledgling New York magazine. She'd never written a restaurant review in her life, but she was a passionate foodie, and dining in great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Gael is convinced that food and sex are inextricably linked, and in this exuberant account of her adventures in sensuous excess, she takes readers on a joyride from the world's best tables, to naughty dinners with Craig Claiborne and then to bed with the men she couldn't resist. The recipes she includes reflect the decades. Greene's tale of pleasure and heartbreak will make you laugh. It may make you cry. It will certainly make you hungry.--From publisher description.A memoir based on the author's life-long love affair with food, men, and wine traces her experimentation with the sensual nature of both food and sex throughout the course of her career as a restaurant critic for "New York" magazine.
Read Less