Garlic and Sapphires: the secret life of a critic in disquise by Ruth Reichl

This is the memoir of the restaurant critic for The New York Times. I found this book to be surprisingly appetizing. As more and more restaurant owners recognize Ruth Reichl, she is required to go undercover to get an honest feel for a dining experience. She dons wigs and creates characters in the hopes that the waiter won’t be extra attentive simply to get the restaurant a high rating. But the descriptions of the food are what make the book. Reichl takes the reader through a multicourse meal with each chapter, giving the impression that you have enjoyed an incredible dining experience alongside her.  Good book.  Highly entertaining.

Reviewed by Claire


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