I’ll be honest here—one of my secret vices is foodie literature. I’ve devoured them all: Anthony Bourdain’s Kitchen Confidential, Ruth Reichel’s Tender at The Bone, Bill Buford’s Heat, Amanda Hesser’s Cooking for Mr. Latte. There’s something about reading other people’s adventures with food—the cleaving, the cooking, the cleaning—that mystifies and entrances me. Perhaps that’s whyContinue reading