Garlic and Sapphires

By Ruth Reichl...Once a New York Times food critic...Ruth takes us on a journey. She tells us how she became the food critic of the New York Times and how she adjusted to her life in New York. She also talks about food in a way that will make your mouth water. Her chapter on steak made me want steak so bad I told my husband the next meal had to be steak prepared as she described in her article. She mixes personal story with her experiences and eating and then just manages to add recipes in for good measure. Funny, descriptive, and lots of fun reading...if you are a foodie...this is a MUST READ!