"Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities."
In this memoir, Reichl reveals not only how she was able to disguise herself, but also how appearance can really have an impact on how people treat you and how you see yourself. This book isn't just about Reichl; it's an exploration of psychology. I have read this book before and wanted to revisit it after reading Reichl's most recent book. I had forgotten parts of it but remembered others, so it was nice to revisit the book. I really enjoy Reichl's descriptive, evocative writing style. Her descriptions of situations, people and even food make you feel like you're right there at the table with her.
This book also includes some recipes, a few of which I have made in the past. I highly recommend her recipe for pasta carbonara!!
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