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Garlic & Sapphires (Penguin Press)
Ruth Reichl

As restaurant critic for The New York Times, Reichl (now editor-in-chief of Gourmet Magazine) was frustrated by the royal treatment she received each time she was recognized at a restaurant. In the third of her delightful memoirs, she regales us with stories of the meals she endured/enjoyed while in disguise.


Added by oliver on March 21, 2005