Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author: Ruth Reichl
Garlic and Sapphires is Ruth Reichl’s delicious and compulsively readable account of her experience undercover in her position as food critic for The New York Times. She throws back the curtain on the sumptuously appointed stages of the epicurean world to reveal the comic absurdity, artifice and excellence there, giving us (along with some of her favorite recipes and revie….Read More
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Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
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Service Included: Four-Star Secrets of an Eavesdropping Waiter
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The Matzo Ball Heiress
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