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The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.
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Warm, cool, effortless and spare.
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On Open Library, 1 have read it and 7 want to.
“You gonna eat that?”
American food writer
Closest on the same fourteen dimensions, from everything scored on Taste Buds. Other media included when they land close.