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Johnson has inverted this form by writing a memoir of a recipe, rather than a “memoir with recipes.” If Reichl’s development as a person can be traced from her aunt’s potato salad to her first taste of foie gras, Johnson’s development flourishes under a narrower lens a single red sauce.
Even the best cooks and bakers among us know that not every attempt at food preparation turns out to be the way it was intended. Part essay collection/part .