Garlic and Sapphires

The tale of a food critic in disguise

Reichl is a favorite food writer of mine. I recently found myself reading this older title of her time as the New York Times restaurant critic because it was on the shelf at a vacation cottage. Come for the lushly described menus, stay for the madcap disguises, and a bit of serious reflection on the meaning of success and the importance of liking who we become a long the way.