Ruth Reichl was at one time, the New York Times restaurant critic. Staff in restaurants were on high alert, prepared to provide her with exceptional service and the best possible food.
Determined to experience the normal experience for the restaurants she reviewed, she donned a variety of disguises. But as she adopted these differing personas, she was surprised to find that each one highlighted a part of her personality. Some parts she liked, and some parts she didn’t – but the easy accessibility of these imaginary people helped her discover herself.
Sprinkled with recipes and including the critiques she eventually published out of the adventures she describes, this book is a real gem for foodies.