Ruth Reichl's memoir of her time as the New York Times Food Critic, Garlic and Sapphires (#803) has traveled with me to Asia, Australia, and a number of times to Europe as on each trip I think "This time I'll get to read it!" In the end, it turns out it was my book club that provided the excuse.
Reading about how the upper 1% dines was certainly entertaining; oh, to be one of Ruth's dining companions/guests on her professional visits! But even more interesting was the way she adopted different characters to do her work, so that she could visit the restaurants being reviewed in the guise of an ordinary person. She inhabited the disguise, and in many cases, her friends, family and colleagues did not like the person she became, adding yet another intriguing layer to this memoir.
If you've ever dreamt about being a restaurant critic yourself, this book might change your mind. It isn't as easy as it appears on the surface. Ruth Reichl has provided a peephole into that rarefied atmosphere. At least you won't gain any weight reading her descriptions of the rich meals!
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