• 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 The New York Times' 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

    Nigella Lawson, Stylist Magazine
  • Riotously, effortlessly entertaining - Ruth Reichl is witty, fair-minded, brave and a wonderful writer

    New York Times
  • Fast, funny, always near the knuckle - the best kind of food writing - it makes you hungry

    Elisabeth Luard
  • A pleasure from start to finish

  • Reading Ruth Reichl on food is almost as good as eating it

    Washington Post

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