Garlic and Sapphires: The Secret Life of a Critic in Disguise
English | ISBN: 1741146445 | edition 2005 | PDF | 335 pages | 1,1 mb
What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food–she can describe a dish in such satisfying detail that it becomes
unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times.