Garlic And Sapphires [Paperback]

`If this was just an account of life as a restaurant critic, it would be interesting enough. But Ruth Reichl somehow makes this an investigation into personality. In order not to be recognized when on the job as The New York Times' restaurant review, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food she writes about what she's eating, I just salivate' --Nigella Lawson, STYLIST

In the bestselling tradition of Nigel Slater and Anthony Bourdain, comes the sumptuous and riotous account of undercover food critic Ruth Reichl

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic.

Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark. There is her stint as Molly, a frumpy blonde in an off-beige Armani suit that Ruth takes on when reviewing Le Cirque resulting in a double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic. Then there is the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. She becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother.

What is even more remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also in character revealing how one's outer appearance can very much influence one's inner character, expectations, and appetites.

In the bestselling tradition of Nigel Slater and Anthony Bourdain, comes the sumptuous and riotous account of undercover food critic Ruth Reichl

Garlic and Sapphires is Ruth Reichl's delicious and compulsively readable account of her time spent as an undercover restaurant critic.
Reichl knows that to be a good critic you have to be anonymous, but when she lands the much coveted and highly prestigious job of the New York Times restaurant critic, her picture is posted in every four-star, low-star and no-star kitchen in town. And so, in an attempt to avoid the inevitable red carpet treatment, she embarks on her adventures in deception.

First there is her stint as Molly, a frumpy blonde in an off-beige suit. At Molly's first meal at Le Cirque, she is duly ignored, mishandled and condescended to by the sniffy staff. Then, when restraunteurs get wise to Molly, Reichl transforms herself into the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. Then, she becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother.
But what is remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also inwardly and discovers how one's outer appearance can profoundly influence one's inner character, expectations, and appetites. 'Every restaurant is a theatre, even the modest restaurants offer the opportunity to become someone else, at least for a little while.' --This text refers to an out of print or unavailable edition of this title.

Garlic and Sapphires is Ruth Reichl's delicious and mischevious account of her time spent as an undercover restaurant critic.

Reichl knows that to be a good critic you have to be anonymous. When she lands the much coveted job of the New York Times restaurant critic, she resorts to disguise in order to avoid the inevitable red carpet treatment.

But what is remarkable about Reichl's spy games is that as the takes on these various guises, (frumpy, blonde Molly; bohemian, red-headed Brenda...), she finds herself changed beyond her physical appearance. Ruth discovers how one's outer appearance can profoundly influence one's inner character, expectations - and appetites.

'With a sprig of chervil in her hair, anyone would want to eat up the wonderful Ruth Reichl whole and on the bone. Food is love.' The Times

'A pleasure from start to finish' the Guardian

'Joyous, witty and totally absorbing' Good Housekeeping

'Deliciousness on every page' Jay Rayner, the Observer

'Riotously, effortlessly entertaining - Ruth Reichl is fair-minded, brave and a wonderful writer' New York Times

Ruth Reichl is the editor in chief of Gourmet and the author of the bestselling 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 with her husband and son.