Garlic and Sapphires

by Jeanne

Gs "Food writers are generally a self-abasing lot, in thrall to master chefs they consider their creative betters and doubtful of the very validity of their profession — a profession that ”alone among all human vocations,” the former Gourmet restaurant critic Jay Jacobs once wrote, ‘culminates in ignoble defecation.’ But Ruth Reichl is different."  {snippet of David Kamp’s review}

Continue on to The New York Times book review of ‘Garlic and Sapphires’