Ruth Reichl, the larger-than-life editor of Gourmet magazine, has written two highly acclaimed memoirs, Tender at the Bone, about her growing up years in Greenwich Village, and Comfort Me with Apples,which follows her early adulthood in Berkeley. Her new book Garlic and Sapphires recounts her years in the coveted job of restaurant critic for The New York Times.
It's no secret that the rich and famous are treated differently in some dining establishments--and Ms. Reichl's picture was posted in many a restaurant kitchen. She describes developing disguises and even varying personnae for her ventures into New York restaurants to put staff to the test. There's lots of foodie gossip and a little New York Times gossip too. Sound like a good read?