Garlic and sapphires

Description:

The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.

subjects: Cooking,  Cooking & Food,  Food writers,  Nonfiction,  Biography & Autobiography,  Cookery,  Biography,  Cookbooks,  Restaurants, new york (state),  Women, united states, biography,  Food service,  New york (n.y.), history, anecdotes,  Kochen,  Methods,  Women food writers,  Culinary,  Professional,  Restaurants, new york (state), new york,  Autobiography and memoir,  Hotels and restaurants,  New york (state), biography

People: Ruth Reichl

Places: United States