Garlic & Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl is one of several memoirs by the former New York Times food critic and details her time working for the New York Times, including how she came to move to New York, her personal choices about reviewing, many of her experiences eating out in disguise, some recipes and a number of her columns for the New York Times (as well as the praise and/or backlash she received for her ratings).
Garlic & Sapphires is really quite fascinating. I don't think you have to be a foodie to appreciate reading about a woman whose job carried such surprisingly celebrity status that she had to continue to find new ways to disguise herself to make sure she received food and service in the way any other New Yorker might, for better or worse. It's particularly enjoyable to read about how she felt in disguise, how each new costume made her feel as if she was a completely different person.
Highly recommended to memoir lovers, foodies, and anyone who likes reading a book with recipes scattered throughout. My beloved daughter-in-law, who is a fabulous cook, loaned me her copy of Garlic and Sapphires. Thanks, Sarah!