Reviews

  • "If this was just an account of life as a restaurant critic, it would be interesting enough. But Ruth Reichl somehow makes this an investigation into personality. In order not to be recognized when on the job as <i>The New York Times' </i>restaurant reviewer, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food: when she writes about what she's eating, I just salivate"

    Stylist Magazine