One side effect of the rise of the celebrity chef is a proliferation, from just about anyone with a professional claim to an apron, of memoirs.
Lisa Abend, The New York Times Book Review, December 8, 2019
Lisa Abend, The New York Times Book Review, December 8, 2019
And most of the memoirs are half-baked, tasteless tomes by crusty individuals who just want to be in the limelight.
ReplyDeleteI like the word "crusty."
DeleteIt likes you too, as long as it isn't too flaky!
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