reichl, ruth

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.

A continuation of Ruth Reichl's story that focuses on her switch in careers from chef to restaurant critic.

Author Ruth Reichl chronicles her coming-of-age by retelling the stories about her and her family that she heard while sitting at her mother's kitchen table when she was a child.

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.