Never Eat Your Heart Out

The food Moore cooked while she was falling in love and reveling in adultery throbs and oozes, drips and swells with the juices of passion. . . Luckily for us, Moore can't stop thinking about the darkness of plums and the delicious curves of potatoes, the magical way that cold butter insinuated into flour puffs up into mille-feuilles, and the abundance and promise of a rich, smooth gravy.
-SUSAN CHEEVER, THE NEW YORK TIMES BOOK REVIEW