Garlic and Sapphires
The Secret Life of a Food Critic
(Sprache: Englisch)
Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the coveted and prestigious job of "New York Times" restaurant critic, lifts the lid on this glamorous world and has the same appeal as Anthony Bourdain's "Kitchen Confidential".
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Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the coveted and prestigious job of "New York Times" restaurant critic, lifts the lid on this glamorous world and has the same appeal as Anthony Bourdain's "Kitchen Confidential".
Autoren-Porträt von Ruth Reichl
Ruth Reichl is the editor in chief of Gourmet and the author of the bestselling Tender at the Bone and Comfort Me With Apples. She has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times. Reichl lives in New York with her husband and son.
Bibliographische Angaben
- Autor: Ruth Reichl
- 2007, 333 Seiten, Maße: 12,9 x 19,9 cm, Taschenbuch, Englisch
- Verlag: Random House UK Ltd
- ISBN-10: 009948997X
- ISBN-13: 9780099489979
Sprache:
Englisch
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