Garlic and Sapphires : The Secret Life of a Critic in Disguise by Ruth Reichl
I tried Reichl's first two memoirs attracted by the food writing connection but, let's face it, I just don't like the grittiness that comes with some memoirs and Reichl's were of that sort to me. This book, however, is nothing like that as Reichl is telling about her struggles to stay "under cover" as when it is announced she will be the next NY Times food critic her photo is plastered all over restaurant kitchens throughout the city. She also tells about her struggles to change the sorts of restaurants that the Times covers, including a hilarious recounting of her interview where she tried her hardest to be so outrageous that they wouldn't offer her the job. I am only partway through but this book is a great read for anyone interested in food writing ... or any writing.