I read Ruth Reichl’s memoir (the first one), Tender at the Bone, ages and ages ago. I don’t really remember what it was about; what I do remember is that it was absolutely delicious to read. Garlic and Sapphires is the same. It’s the tale of her time as restaurant critc at the New York Times; the places she ate, and the disguises that she used so she could remain anonymous. And it’s absolutely delicious to read. I know I wouldn’t eat 1/3 of the food she describes, and I’ve never even ventured into a restaurant where it’s $100 a person to eat there (though my husband has). But, just reading about it was interesting, enjoyable, and oh so satisfying. And the best part is that, in addition to all this yummy reading (which is so much better for you than the eating, right?), she includes recipes. My three favorites (which I need to try): New York Cheesecake, Nicky’s Vanilla Cake, and Aushak (which are Afghani dumplings). An excellent, truly satisfying read.