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Garlic and Sapphires
Ruth Reichl · 2005 · 352 pages
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About this book
The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.
Appears in these reading paths
The Best Books on Food Writing
Beginner11books96 hrs4 stages
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