| Record ID | marc_columbia/Columbia-extract-20221130-011.mrc:166147860:1445 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-011.mrc:166147860:1445?format=raw |
LEADER: 01445pam a2200313 a 4500
001 5310667
005 20221110014607.0
008 040922s2005 nyu 001 0 eng
010 $a 2004051362
020 $a1594200319
024 $aR6-497190
035 $a(OCoLC)OCM56615731
035 $a(NNC)5310667
035 $a5310667
040 $aDLC$cDLC$dIG#$dC#P$dOrLoB-B
050 00 $aTX649.R45$bA3 2005
082 00 $a641.5/092$aB$222
100 1 $aReichl, Ruth.$0http://id.loc.gov/authorities/names/n97045624
245 10 $aGarlic and sapphires :$bthe secret life of a critic in disguise /$cRuth Reichl.
260 $aNew York :$bPenguin Press,$c2005.
300 $a333 pages ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aIncludes index.
520 1 $a"Garlic and Sapphires is Ruth Reichl's account of her experience undercover in her position as food critic for The New York Times. She throws back the curtain on the sumptuously appointed stages of the epicurean world to reveal the comic absurdity, artifice and excellence there, giving us (along with some of her favorite recipes and reviews) her remarkable reflections on role playing and identity."--BOOK JACKET.
650 0 $aCooking.$0http://id.loc.gov/authorities/subjects/sh2010008400
600 10 $aReichl, Ruth.$0http://id.loc.gov/authorities/names/n97045624
852 00 $bbar$hTX649.R45$iA3 2005
852 00 $bjou$hTX649.R45$iA3 2005