Garlic and Sapphires

'Garlic and Sapphires' by Ruth Reichl recounts her experiences as a restaurant critic for The New York Times, where she used disguises to conceal her identity.

Reichl's memoir offers a behind-the-scenes look at the world of fine dining and the power of perception.

The book explores themes of identity, authenticity, and the subjective nature of taste.

Reichl's witty and insightful writing captures the vibrant culinary scene of New York City.

'Garlic and Sapphires' is a captivating tale of food, disguise, and self-discovery, offering a unique perspective on the art of criticism.