Woolever's experiences working for Mario Batali and Tony Bourdain are fascinating--and, in the case of Batali, often disturbing. The food-focused writing and restaurant workings are the highlights; the author also recounts the implosion of her personal life, addiction, and extramarital affairs as well as shaping a new normal for herself. Laurie Woolever is fresh from culinary school and realizing that she doesn't want to be a chef when she stumbles into a position as an assis

ICYMI: Food critic and writer Ruth Reichl recounts her time at Gourmet magazine--the childhood reading of which had inspired her...

I loved the aunt-niece bond, the peeks into the NYC worlds of publishing and restaurants, and the playing with time. I was irritated by...