Thursday, December 3, 2009

Garlic and Sapphires; The Secret Life of a Critic in Disguise

By Ruth Reichl

Penguin, New York, March 2006, Paperback, 352 pages, $16, ISBN 9780143036616

Ruth Reichl is witty and informative about the complexity of food writing. I'd been waiting to read this book since it was first published in 2006 but I did not want to buy it and it took me this long to borrow it from the library.

When Reichl was restaurant reviewer for the New York Times she had to disguise herself to avoid recognition. The disguises ended up teaching her important lessons about herself as much as they fooled the restaurateurs. It's funny and poignant.

Visit Ruth Reichl's website


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