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gwyneira 's review for:
Reichl, a noted food critic, has written several books; this one is about her tenure as the New York Times food critic and the lengths to which she went to avoid being recognized at restaurants (so that the restaurants wouldn't cater specially to her and she could write a more fair review). Reichl pairs an account of each restaurant experience with the review she wrote for the Times, which was interesting as a comparison.
The food descriptions are marvelous and evocative; I loved how Reichl talked about not only taste, but smell and texture. It isn't just the food that makes this a great book, though. Reichl's disguises bring out unusual sides of her own personality as well as sometimes shockingly different treatment at the restaurants she visits, which makes for some interesting thoughts on restaurant culture and society.
The food descriptions are marvelous and evocative; I loved how Reichl talked about not only taste, but smell and texture. It isn't just the food that makes this a great book, though. Reichl's disguises bring out unusual sides of her own personality as well as sometimes shockingly different treatment at the restaurants she visits, which makes for some interesting thoughts on restaurant culture and society.