The Thomas Cubitt

The Times

By Giles Coren

"How grim to skulk in the shadows all one’s life like some hooded urban phone-grabber?"
For the past couple of weeks, all the talk between mouthfuls in that scary world where gastronomy and literature mix (and generally curdle) has been of a book called Garlic and Sapphires, Ruth Reichl’s memoir of her years as restaurant critic of The New York Times. Indeed, if I had a pound for every literary editor who has asked me to review it for him, I’d have two pounds.

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