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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Posted on 2010-03-16
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More What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food--she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, , Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognito--each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. My Links To thank me use my links, please!
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