Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl
Even before Ruth Reichl began her job as food critic for the New York Times every major restaurant in New York had her picture posted in the kitchen. How was she going to objectively review restaurants when she was treated as royalty—the best table, the best cut of meat, larger portions? Thus begins Reichl’s humorous attempts at the art of disguise. This book will leave you both fascinated and horrified by high society dining in New York’s top restaurants. Caution: Do no listen to this book when hungry, Reich’s food descriptions are mouth-watering.