Garlic and sapphires
the secret life of a critic in disguise
Ruth Reichl, food critic for "The New York Times, " tells of her adventures adopting different disguises and personas in order to get a true picture of the restaurants she reviewed, and includes some of her most notable reviews, as well as a selection of favorite recipes.
Penguin Press
2005
9781594200311
book
Holdings
| hid | mid | miid | nid | wid | location_code | location | barcode | callnum | dewey | created | updated |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 220725 | 4087003 | 1888 | 94850 | 152862 | BATH | 103 | BATH38385 | 641.5 REI | 641.5 | 1577459752 | 1684524115 |
| 1128071 | 4813751 | 2151 | 94850 | 152862 | BRHS | 114 | BRHS22687 | 921 REI | 921 | 1581465224 | 1708963493 |
| 1880314 | 5475106 | 1791 | 94850 | 152862 | GCHS | 214 | GCHS725279 | 641.5 REI | 641.5 | 1582575937 | 1662467957 |