Good Food
Ruth Reichl on the Anonymity of a Restaurant Critic
In this 2005 interview, Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book, Garlic & Sapphires : The Secret Life of A Critic in Disguise, chronicles her adventures eating in costume.
By Evan Kleiman • • 1 min readIn this 2005 interview,
Ruth Reichl talks about dressing up in disguise when she was the restaurant critic for the New York Times. Her book,
Garlic & Sapphires: The Secret Life of A Critic in Disguise
, chronicles her adventures eating in costume.
The full episode
4 of 9
Celebrating 15 Years of Evan Kleiman and 'Good Food'- 0:00Market Report
- 6:59Julia Child
- 13:28Anthony Bourdain before 'No Reservations'
- 20:02Ruth Reichl on the Anonymity of a Restaurant CriticYou’re reading this
- 27:11Harold McGee Explains Meat Glue
- 34:11Still the Hottest Restaurant in Town
- 38:53Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
- 45:35The History of the Toothpick
- 51:53Tomatoland
The full episode
4 of 9Celebrating 15 Years of Evan Kleiman and 'Good Food'- 0:00Market Report
- 6:59Julia Child
- 13:28Anthony Bourdain before 'No Reservations'
- 20:02Ruth Reichl on the Anonymity of a Restaurant CriticYou’re reading this
- 27:11Harold McGee Explains Meat Glue
- 34:11Still the Hottest Restaurant in Town
- 38:53Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
- 45:35The History of the Toothpick
- 51:53Tomatoland