Garlic And Sapphires: The Secret Life Of A Critic In Disguise

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Garlic And Sapphires: The Secret Life Of A Critic In Disguise

by Ruth Reichl

Penguin Books | March 28, 2006 | Trade Paperback

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Ruth Reichl's 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.

“As a memento of her time at the Times she gives us this wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise." —Jonathan Yardley, The Washington Post

Format: Trade Paperback

Dimensions: 352 pages, 3.33 × 2.21 × 0.32 in

Published: March 28, 2006

Publisher: Penguin Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0143036610

ISBN - 13: 9780143036616

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– More About This Product –

Garlic And Sapphires: The Secret Life Of A Critic In Disguise

by Ruth Reichl

Format: Trade Paperback

Dimensions: 352 pages, 3.33 × 2.21 × 0.32 in

Published: March 28, 2006

Publisher: Penguin Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0143036610

ISBN - 13: 9780143036616

About the Book

In this "New York Times" bestseller, beloved food writer Reichl, an unlikely master of disguise, presents her adventures in restaurant reviewing for "The New York Times."

Read from the Book

“I’m a restaurant critic,” I told the woman in the wig shop, “and I need a disguise that will keep me from being recognized.” “That’s a new one on me,” she said. “Do you have a special restaurant you’re working on at the moment?” “Yes,” I said, remembering the fragrant aroma of the soup I had eaten on my last visit to Lespinasse. When I dipped my spoon into the broth shimeji mushrooms went sliding sensuously across my tongue with the lush texture of custard. I tasted lemongrass, kaffir lime, mushroom and something else, something that hovered at the edge of my mind, familiar but elusive. I took another taste and it was there again, that sweetness, hiding just behind the citrus. It came whirling into my consciousness and then slid maddeningly away before I could identify it. “The food was wonderful,” I told her, “but I think they made me. Everything’s been just a little too perfect. So I want a foolproof disguise.” “Try this,” she said, opening a drawer and pulling out a cascade of hair the color of Dom Perignon. As the wig caught the light the color changed from pearl to buttercup. The hair fell across my face as gently as silk. I squeezed my eyes tight, not wanting to look until it was seated right. I could feel it settle into place, feel the soft strands graze my shoulders just below my ears. “Wait!” she cried as my eyes started to open, and sh
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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

From the Publisher

Ruth Reichl's 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.

“As a memento of her time at the Times she gives us this 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 a writer and editor who was the Editor in Chief of Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). She has authored the critically acclaimed, bestselling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, (originally published as Not Becoming My Mother and Other Things She Taught Me Along the Way). She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

Editorial Reviews

"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

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