Garlic and Sapphires: The Secret Life of a Critic in Disguise
This is a fun memoir of Ruth Reichl's days as a restaurant critic at the New York Times. She describes how she needs to put on disguises and take on a whole different persona as she goes about her work. Otherwise, she will get special treatment at the restaurants and will not be able to form an unbiased opinion of the restaurant. I love her evocative descriptions of the food she ate. I remember thinking that I got to go get some yummy sushi and soba soon after reading a particular section in the book.
