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Ruth Reichl

Originally posted May 2005

Garlic and Sapphires

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A "New York Times" restaurant critic wields enormous influence, so it's natural that restaurateurs who know a critic is in the house will do everything they can to impress her. So when she was the Times' critic, Ruth Reichl went out of her way not to be recognized. How she did that is described in this book.

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Find Ruth Reichl on the web: www.epicurious.com

Buy " Garlic and Sapphires" from Amazon


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