Garlic and Sapphires , '' Reichl 's third memoir , picks up the story as she moves on , in 1993 , to her most prestigious posting yet : at The New York Times , where she arrives just in time for the phenomenal restaurant boom -LRB- powered by such chefs as Daniel Boulud , Mario Batali and Jean-Georges Vongerichten -RRB- that has turned New York City into America 's dining capital .