Third volume of Ruth Reichl's memoirs recounts her "adventures in deception," as she goes undercover in the world's finest restaurants. Reichl knows that "to be a good restaurant critic, you have to be anonymous," but when she signs up to be the most important restaurant critic in the country, at The New York Times, her picture is posted in every four-star, low-star, and no-star kitchen in town. Managers offer cash bonuses for advance notice of her visits. They roll out the red carpet whether she likes it or not. What's a critic in search of the truth to do? The answer - go in disguise!
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"Starred Review. Reading this work ....ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before." - Publishers Weekly
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