This is an wonderfully warm and funny book. Mr. Claiborne went from a childhood spent in the family kitchens in Sunflower, Mississippi to the most famous restaurants and meals in the world. In his role at the New York Times, he virtually created restaurant criticism in its modern form, nd his reviews still stand up. His power to make or break a restaurant with his reviews was at the time a wholly new phenomenon. 25+ years as the Food Editor of the New York Times, a lifelong friendship with Pierre Franey, the (in)famous episode of the world's most expensive meal won at auction, from start to finish this is a revelation, and a highly enjoyable one. Plus, as a bonus, you get the actual recipes that go with the stories.
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