Garlic and Sapphires by Ruth Reichl

Is it fiction? Is it nonfiction? This interesting book blurs the line of text types. Ruth Reichl is the food critic at the New York Times. She writes of her attempts to dine out without being recognized through various disguises she uses to be anonymous. Ruth also vividly describes her eating experiences at some of the swankiest restaurants in New York City. Her descriptions are so clear, I could almost taste the food. Amidst the narratives, she also includes the column which appeared in the New York Times Foods Section following her dining experiences. Interwoven among these are also stories of favorite times with her husband and son and some recipes she creates for them. The descriptions of the disguises becomes a little tedious, but the variety of text including the food descriptions and recipes keeps the reader from getting bored.

