“And it’s not only chefs. Ruth Bourdain skewers critics, consumers, and restaurant staff. You’ll see yourself somewhere in this book. Maybe you’re a Carniwhore, a fan of sexy butchers—BILFs. Perhaps you know a Dining Digerati who won’t eat without blogging. I fear I may be a burgeoning Yeasthead, searching after the perfect artisan loaf. And wherever you sit, according to Ruth Bourdain, it’s open season on sommeliers, after all, everyone feels inferior to the sommelier.”
