Ruth Reichl is pretty much the reason I started on food books. She is a highly gifted writer, bringing life to any story with a sort of artful simplicity. It won’t take you more than a few pages to realize why she is a hugely successful food writer.
As the new restaurant critic for the New York Times, this particular book relays Reichl’s hilarious – and true! – disguises, attempts at anonymity for the sake of penning honest reviews. The reader is afforded a glimpse into both the work and personal life of a restaurant critic. As one of the most famous individuals in the food world, and as someone who was present from the beginnings of the food movement in Berkeley (and whom I personally believe deserves her share of credit for advancing this movement), this book also provides a window into food history.
This book draws you in quickly, and it might stimulate your appetite for more than just food – but the movement behind it.