Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth ReichlMy rating: 4 of 5 stars
3.5 rounded to 4 stars - This is my third Ruth Reichl book, and like the other two - Tender at the Bone: Growing Up at the Table and Delicious!, this did not disappoint. Ruth shares her experiences in the late 1990s of being the NYT food critic. In order to experience a restaurant as an ordinary diner, she developed a number of alter egos, from the nice Betty to the nasty Emily. She has such a way of describing food that it's almost like being there with her. In addition to the restaurant reviews, she also includes several recipes for everything from risotto primavera to roast leg of lamb. She makes food accessible and enticing.
Book 89 of 2021
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