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Patrick McFarlin

Deborah Madison's Latest Book Makes Me Want to Eat Sardines on Toast

I don't read many books in the strict "food writing" category these days. It wasn't always like this. In my "formative" years, I went through a faze where I consumed every Laurie Colwin book, breathlessly waxed on about MFK Fisher and combed through the writings of James Beard. But now that I write about food myself all day, it's had the effect of making me want to read anything but when I'm off duty. I'm like my friend the jazz musician who never listens to anything but talk radio when he's not working.

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