This delicious new volume of Reichl's acclaimed memoirs recounts her "adventures in deception," as she goes undercover in the world's finest ...Show synopsisThis delicious new volume of Reichl's acclaimed memoirs recounts her "adventures in deception," as she goes undercover in the world's finest restaurants. The editor-in-chief of "Gourmet," she is the author of the bestsellers "Tender at the Bone" and "Comfort Me with Apples."Hide synopsis
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Description:In this "New York Times" bestseller, beloved food writer Reichl,...In this "New York Times" bestseller, beloved food writer Reichl, an unlikely master of disguise, presents her adventures in restaurant reviewing for "The New York Times."
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Loved this book! It's a unique blend of humor, creativity, food knowledge and years of dining in the best (and worst) restaurants in NYC. Reichl sees food as both a diner and reviewer and serves it tongue in cheek for our pleasure (pun intended). As a little old lady diner myself, I cheered as she skewered the restaurant that banished her to the worst table in the room and demanded she return the menu before she was finished. The success of her disguises put Sherlock Holmes to shame.
Don't be put off by the weird title. I'd never have picked it up if a reader friend hadn't clued me in.
Ruth Reichl wrote about her life as a food critic with humor and great insight. Her descriptions of the roles she played while she was researching restaurants were clear and humorous. The book had some wonderful food recipes scattered throughout and that added a tasty treat. Garlic and Sapphires gave an inside look at being a food critic. A very delightful book.
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