A New York Times Bestseller An Indie Next Pick When Condé Nast offered Ruth Reichl the top position at America''s oldest epicurean magazine, she declined. She was a writer, not a manager, with no inclination to be anyone''s boss. Yet Reichl had read Gourmet since she was eight; it had inspired her career. How could she say no? Complete with recipes, this is the story of a former Berkeley hippie entering the corporate world worried about losing her soul, and coming to terms with being in charge and making a mark. It''s the story of the moment restaurants became an important part of popular culture, and a time when the farm-to-table movement changed, forever, the way we eat.