This is one of those posts that has been rolling arouind my head for a few days.
I just finished a really good book. As a general rule, books with recipies in them aren't my thing. But Tender at the Bone, NY Times food critic Ruth Reichl's autobiography was a delightful exception. Parts of it are slow. The most interesting part is probablyy Ruth's motther, which I think would be hard for any autobiographer to accept.
But anyway, I'm not that in to cooking and I found it well-worth reading.