The Prelude starts: “I could embellish the story and write that I was just pulling a par of crusty French baguettes out of the oven the fall afternoon of the momentous phone call. I like that image. But then how could you trust me? The unadorned truth is that I was more likely mashing an excess of Hellman’s mayonnaise and a dot of Dijon musterd into some canned tuna. (…) It was Clay Felker, asking me to be the restaurant critic of his infant New York magazine, just launched a few months earlier, in April 1968, and already provoking major buzz.”
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THIRTY years ago, in her steamy novel “Blue Skies, No Candy,” Gael Greene used the language of food to show men “what sex could feel like to a woman.” In “Insatiable: Tales From a Life of Delicious Excess,” her frank and funny new memoir of her life and loves and the decades she spent as New York magazine’s restaurant critic, she explains her approach to that early fiction: “I used all the senses, all the sensory words I used to describe food — the taste and smell of it, the sound and heat.” She was stunned when male critics scolded her: “I truly thought there was an audience out there ready to discover a woman’s sheer carnal joy.” Nonetheless, notoriety was her friend. When the Metropolitan Transportation Authority banned the subway ads for the novel’s paperback edition — which showed a woman undoing a man’s zipper — half a million copies sold in one week. More…
5: 9% (48)
4: 24% (130)
3: 34% (181)
2: 23% (126)
1: 8% (47)
67% of people liked it
All editions: 3.01 average rating, 532 ratings, 127 reviews, added by 960 people, 320 to-reads
This edition: 3.0 average rating, 475 ratings, 121 reviews, added by 852 people
Author Greene, Gael.
Title Insatiable : tales from a life of delicious excess / Gael Greene.
Imprint New York : Warner Books, 2006.
Edition 1st ed.
Descript xiii, 368 p.,  p. of plates : ill. ; 24 cm
Note Includes index.
Summary In 1968, Gael Greene became restaurant critic of the fledgling New York magazine. She’d never written a restaurant review in her life, but she was a passionate foodie, and dining in great restaurants on someone else’s dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution.–From publisher description.
Subject Greene, Gael.
Food writers — United States — Biography.
Standard # 9780446576994
LC CARD # 2005034429
Standard # BRO-copy20060531-153 BRO-cust20060609-153 BRO-cust20060614-153