Ruth Reichl book reading April 22, 2005

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.

Free.