Authors @ Google: Frank Bruni
Frank Bruni, was working as a New York Times head office in Rome when he received a phone call from a publisher in New York how he would drape the next restaurant critic of the newspaper, a job in the myth, Glamour, intrigue, and sometimes become controversial? The most important question the editors asked, but he was not nervous, trust editorial or culinary erudition. It was Brown Weight: He was willing to risk being thick again? In his bestseller The New York Times, COMES ROUND: A HistoryFamily, food and a wild appetite, Brown shares his struggle very surprising life with food and weight. Stout, plump and always hungry and without end, Brown has spent his much of his life to eat the fight against all kinds Drama - diets, pills, fasting, purging, cleaning, and all too familiar roller coaster gains and losses. When his weight in excess up to about 270 pounds, and all but dried up his love life, something had to change. And he did, in fact nothing. By the time he wasoffered the job of food critic in 2004, he was 65 pounds lighter than it was at its worst. The new job would be his trial by fire: he had finally reached a truce with the food and took the opportunity to enjoy without them back? Appointed restaurant critic Frank Bruni of The New York Times in April 2004. He was previously head of the Rome newspaper, a reporter in the White House, the corresponding lead for George W. Bush 's presidential campaign in 2000, and a frequent...
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