Garlic and Sapphires

Yesterday, I referenced a book titled Garlic and Sapphires.  The book is written by Ruth Reichl.  The author was the Food Critic for the New York Times - and she discovered before she started just how hard (read:  Impossible) it would be to remain anonymous while eating at a restaurant.  Disguises are a must.  This book is a wonderful tale of those times, interspersed with recipes and reviews.  I have made several of the recipes and will be making more.