posted August 15, 2005 at 02:56 pm
An interview with Ruth Reichl, currently the editor of Gourmet, on Garlic and Sapphires, a book about her experiences as a NY Times restaurant critic. (via meg)
An interview with Ruth Reichl, currently the editor of Gourmet, on Garlic and Sapphires, a book about her experiences as a NY Times restaurant critic. (via meg)
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