From plate to pen

From plate to pen

Spring brings an outpouring of culinary memoirs for readers to digest
By Stephanie Shapiro
Baltimore Sun Reporter
Originally published April 26, 2006

Whether they write of the rarified realm of a megawatt restaurant, the cheery domain of a Midwestern kitchen or a childhood hearth left behind, authors have pounced on food’s deep-seated power to summon the past or bring a seminal experience back to life.


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