currently reading: garlic and sapphires
I heard the former NYTimes food critic interviewed by Terry Gross on Fresh Air last year. And while I didn't look up the book then, it must have stayed with me because when I saw this book returned and sitting in a cart to be reshelved I snatched it up immediately.
I'm about halfway done and the chapters are a study of the sensuous -- what food looks like, smells like, tastes like, and feels like in the mouth. It makes me want to greatly rethink how I make my food choices and call up an exboyfriend who is quite the gourmand to go out for a fine meal.