1. Save Me The Plums by Ruth Reichl
"It’s called Save Me The Plums by former New York Times food critic Ruth Reichl. I already have the book and started a chapter or two. It’s a continuation of her previous bestseller Garlic and Sapphires, an autobiographical account of her role as Editor in Chief at the now non-existent Gourmet Magazine in the US. It has some recipes, but Reichl’s writing is witty and very good, not to mention an active expression on her passion for food, restaurants, recipes, and how she pursued her passion." —Wilson Fok, Dining Editor