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Garlic and sapphires
the secret life of a critic in disguise
By Reichl, Ruth
- ISBN
- 978-1-59420-031-1
- Publisher
- New York : Penguin Press, 2005.
REVIEWS
Library Journal
Reviewed on March 15, 2005
When Reichl, currently editor in chief of Gourmet magazine, left the Los Angeles Times to become the restaurant critic for the New York Times in the 1990s, she learned that a prerequisite for her new job was the "ability to be anonymous." It seemed that every New York City restaurant was watching for her, so Reichl created a few disguises. What she never expected...Log In or Sign Up to Read More
