2.39 Garlic and Sapphires by Ruth Reichl

I'd like to be Ruth when I grow up. Successful food writer/editor who somehow finds herself as the restaurant critic for the NY Times despite herself. Now she's the editor in chief of Gourmet magazine. I told the partner that I can't wait until she finishes at Gourmet and decides to write a tell-all about that. She's a great author, even if you're not that interested in food.