Synopses & Reviews
Ruth Reichls bestselling memoir of her time as an undercover restaurant critic for The New York Times
Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the worlda charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives usalong with some of her favorite recipes and reviewsher remarkable reflections on how ones outer appearance can influence ones inner character, expectations, and appetites, not to mention the quality of service one receives.
As a memento of her time at the Times she gives us this wonderful book, which is funnyat times laugh-out-loud funnyand smart and wise.” Jonathan Yardley, The Washington Post
Review
"This wonderful book is funny—at times laugh-out-loud funny—and smart and wise." —
The Washington Post
"Reichl is so gifted . . . the reader remains hungry for more." —USA Today
"Expansive and funny." —Entertainment Weekly
Synopsis
Author of Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives.
" A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post
Synopsis
Author of
Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for
The New York Times Expansive and funny. --Entertainment Weekly
Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world--a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives.
" A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post
About the Author
Ruth Reichl is the editor in chief of Gourmet and the author of the bestsellers Tender at the Bone and Comfort Me with Apples. She has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times. Reichl lives in New York City with her husband and son.
Table of Contents
Garlic and Sapphires The Daily Special
Backstory
Molly
The King of Spain
Looking for Umami
Miriam
Meat and Potatoes
Chloe
Brenda
Dinner with Chairman Punch
Betty
Food Warrior
The Missionary of the Delicious
Emily
Ghosts
Recipe Index
Acknowledgments