Ruth Reichl: "Garlic and Sapphires" (The Penguin Press)

Ruth Reichl: "Garlic and Sapphires" (The Penguin Press)

A former New York Times restaurant critic tells about wearing disguises to the fanciest Manhattan eateries in an attempt to remain anonymous in America's highest-profile restaurant reviewing job.

A former New York Times restaurant critic tells about wearing disguises to the fanciest Manhattan eateries in an attempt to remain anonymous in America's highest-profile restaurant reviewing job.

Guests

Ruth Reichl

currently editor of Gourmet Magazine, is also author of the memoirs "Tender at the Bone" and "Comfort Me With Apples."

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