"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'
Recent Comments