by Ruth Reichl
Yes, I just finished another book by Ruth Reichl. And, yes, I wish there were another one to read.
Garlic and Sapphires is Reichl’s account of her time as the restaurant critic for The New York Times. And it is so much more! Sure, she describes food as no other person can. But she also adds her own personal touch to the memoir. As a known critic, Reichl agonized about being recognized, so she created a series of disguises (and accompanying personalities) to do her job and maintain her anonymity in the restaurants. From the nearly invisible little old lady to the kooky redhead, Reichl discovered a lot about how appearances affected the service she received and the reviews that she wrote. Her stories are entertaining, and her writing, as usual, is flawless.