Garlic And Sapphires
(Author) Ruth ReichlGarlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. Reichl knows that to be a good cri
Ruth Reichl
Ruth Reichl is a renowned food writer, editor, and memoirist known for her vivid storytelling and descriptive culinary prose. She served as the editor-in-chief of Gourmet magazine for ten years, during which she won numerous awards for her innovative approach to food journalism. Reichl's memoirs, including "Tender at the Bone" and "Comfort Me with Apples," have been praised for their candid and evocative accounts of her personal and professional experiences in the food industry. Her impact on the literary genre of food writing is significant, as she has brought a fresh and engaging perspective to the world of food literature. Reichl's most famous work is her memoir "Garlic and Sapphires," in which she recounts her experiences as the New York Times restaurant critic.
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