Eating Between the Lines
Whether you've got a taste for dishy back-of-the-house gossip from the world of upscale New York restaurants or you're curious about the spice trade in the 16th and 17th centuries, the Chronicle's food writers have you covered in their roundup of books about food that would make for good summer reading.
"...holds fast to her contention that each pie must bear the name of the baker who actually prepared it...."
