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Garlic and Sapphires by Ruth Reichl6/6/2023 The book is a frothy mix of juicy New York Times office drama, a bit of culinary cloak and dagger and full-blown Big Apple food romance. There's Betty Jones, the doormat house frau her own mother, Miriam and Chloe, the lisping blonde femme fatale to Reichl's real-life blowsy brunette New York attitude. Reichl names her chapters for the fictitious characters she created to navigate some of New York's poshest dining rooms, from Le Cirque to Union Pacific, undetected. Her latest memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, focuses on Reichl's deliciously rocky six-year tenure as the "most powerful critic in the world" and see-saws back and forth from Reichl's fragrant restaurant memories to her original NYT reviews, with handfuls of home recipes sprinkled throughout. Realizing that her mug shot was pasted up in every ritzy kitchen from SoHo to Brooklyn, she simply became a nobody. But food critic (and current Gourmet magazine editor) Ruth Reichl took that maxim to its limit in 1993 when she became The New York Times' head food know-it-all.
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