Wednesday, August 15, 2012

Garlic and Sapphires, by Ruth Reichl

Garlic and Sapphires, by Ruth Reichl

328 pages

"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."

A lot of fun to read. Although I would never spend the kind of money it takes to eat at these restaurants. There are also good recipes that she shares.

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