Garlic and Sapphires: The Secret Life of a Critic in Disguise

My sister thrust this into my hands as I was on my way to the airport and it was a delicious read, although mouthwatering prose isn’t exactly soothing at 25,000 feet in the air when you’re stuck with a bag of nuts and tepid water. Reichl covers her time working incognito as a restaurant critic in 1990s NYC for the NY Times, donning disguises and going undercover to get the real scoop on the dining scene. She’s an excellent writer and I gobbled this up quickly.