Not the best, but far from the worst, food book I've read in the past year. There's a lot of sex, a lot of delicious-sounding food, and a lot of dish (pun intended) about various characters in the food world from the sixties through the nineties. This straddles (oh no, not another pun) two genres well: the first is the nitty-gritty look at the food world and its inhabitants (somewhat à la Anthony Bourdain) and the other is the typical Hollywood-actress-style tell-all/sexposé. The latter might be a bit TMI for fans of the former, and the former might be way too hung up on particular foods (swiss chard!) for true junkies of the latter, but for aficionados of both genres, this book is pretty enjoyable. There are also recipes scattered throughout, although I think they're targeted to the type of cook who -- unlike me -- is serious enough to own a double boiler. Some of the dishes sound quite tasty, though. ( )

Lately I've had an interest in the exploits of journalists. Some of you might remember back in the day when it was a real profession, and not something that anyone with a internet connection and an urge to write claimed to be. Done right,. many journalists lived downright fascinating lives. Having had some experience and success in the field of journalism (nothing compared to the illustrious Ms. Greene), I do feel a degree of empathy while reading these memoirs.

Greene is probably best known as a food critic for New York Magazine, as well as a best-selling novelist back in the '70's. Almost seems mundane compared with some of the gonzo journalists out there -- until she comes clean about her dark side. "Insatiable" is not just a tale about her life as a food critic and the evolution of culinary trends from the late-60's to present (that alone is worth the price of admission). But her passions extended to the bedroom -- and her tales involve some of the biggest stars in music and movies. Just one A-lister would be impressive on anyone's resume; Greene lays claim to three. And that doesn't even count the porn star.

Greene was at the height of her career in the late 70's through the 80's, when I was pretty much coming of age. I noted rather impassively the effect AIDS had on the "sexual revolution", but for Greene, it signaled the end of an epic lifestyle. That she has been able to slide seamlessly into a 20+ year marriage really says something about the command she has over the course of her own life.

I found this book fast-paced and fascinating -- she doesn't linger too long on any particular aspect, whether personal, professional, or historical. And I can't believe she slept with . ( )

I bought this book for $3 at Big Lots and it wasn't worth even that to me. I got only 46 pages in before realizing it just was not a book I could justify spending time with. My advice if you want to read a book by a restaurant critic is to go with Ruth Reichl. However, your results may differ. ( )

Interesting broad look at the life, and loves of Gael Greene, the Food Critic for New York magazine from 1968 to 2000. More than just a foodie compendium, the book is also a look at the culture of the US during those times, and how Greene not only lead the changes, but how they impacted her life. She talks about food, passion, and sex.

An interesting survey of chefs, restaurants, trends, and the European (mostly French) food roots of modern American cooking/dining. There are a scattering of recipes and a good bit of talk and description about food/meals, and the people who developed them.

The book also talks about celebrities, her personal life and her sexual escapades. She is quite open, and tells her tales without a lot of sentiment.

She has an odd writing style at times, and some patches are difficult to understand, but mostly the book sucks you into her world, and takes you through it at a fast pace.

Quite enjoyable and a good balance between her personal and professional life, and the times both cultural as well as sexual. The book also charts the blossoming of food in the US from the wasteland of the 50s TV dinners to the giant modern supermarkets with year-round fresh produce and diverse products. ( )