Ruth Reichl, world-renowned food critic and editor in chief of
Gourmet magazine, knows a thing or two about food. She also knows
that as the most important food critic in the country, you need to
be anonymous when reviewing some of the most high-profile
establishments in the biggest restaurant town in the world--a
charge she took very seriously, taking on the guise of a series of
eccentric personalities. In Garlic and Sapphires, Reichl reveals
the comic absurdity, artifice, and excellence to be found in the
sumptuously appointed stages of the epicurean world and gives
us--along with some of her favorite recipes and reviews--her
remarkable reflections on how one's outer appearance can influence
one's inner character, expectations, and appetites, not to mention
the quality of service one receives.
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