Culinary Writer's Memoir Recounts Lessons for Living

Summary

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Having spent the past 12 years writing about food on both coasts, Kim Severson is enjoying the relative anonymity that comes with working in news instead of features now that she's the Atlanta bureau chief for The New York Times. But she has a book tour to finish before she can truly revel in it.

She'll be at Davis-Kidd Booksellers at 6 p.m. Tuesday to read from and sign purchased copies of "Spoon Fed: How Eight Cooks Saved My Life" (Riverhead Books, $16), the autobiographical account of her career as a food writer, first at the San Francisco Chronicle and then at The New York Times, and what other women have taught her about food and life along the way.

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Culinary Writer's Memoir Recounts Lessons for Living

It's also a revealing portrait of her alcoholism, her recovery, her struggle to find acceptance as a ga...

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