Reichl worked for LA Times as food critic. Solicited by the New York Times to become next food critic, she speaks frankly about the Paper, the politics, offices, management. Most exciting is her desire to remain anonymous in dining (for her image was plastered everywhere as the LA Times food critic now to come to NYC), often in disguise, which enabled true review. She revolutionized the NYT by reviewing Asian and ethnic establishments when the Times exclusively spoke European faire. She knew that most readers could not afford $300 dinners and reviewed the "other" outstanding haunts. Namely a sushi bar (after she secretly followed a well dressed Japanese woman) served sushi only, with freshly grated wasabi, and raw fish that melted in your mouth like butter. Mostly though she learns that reviewing restaurants is too elitist for her comfort. So she has a good run, tells the tale and becomes Editor of Gourmet, which now has shut down operations. A warm and inviting, friendly read by the NYT food critic, a person with humility, great humor and a fabulous taste bud liberator.