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Books:  Garlic and Sapphires by Ruth Reichl and Counter Intelligence by Jonathan Gold

Two books by restaurant critics, neither of which I read in full.  With Gold, I found it more fun to read about the place I've been.  With Reichl I got really tired of her voice about halfway through the book, struggled to get 2/3 through and then skimmed the rest.  Frankly, I find the food world to get a little boring and pretentious after awhile.