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Garlic And Sapphires [Paperback]

Ruth Reichl
4.5 out of 5 stars  See all reviews (13 customer reviews)
RRP: 8.99
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Product Description

Review

"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 reviewer, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food: when she writes about what she's eating, I just salivate" (Nigella Lawson Stylist Magazine)

"Riotously, effortlessly entertaining - Ruth Reichl is witty, fair-minded, brave and a wonderful writer" (New York Times)

"Fast, funny, always near the knuckle - the best kind of food writing - it makes you hungry" (Elisabeth Luard)

"A pleasure from start to finish" (Guardian)

"Reading Ruth Reichl on food is almost as good as eating it" (Washington Post)

Book Description

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

From the Publisher

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

From the Inside Flap

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.

From the Back Cover

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

About the Author

Ruth Reichl began cooking at the age of seven. It was pure self-defense; her mother, who was affectionately known as 'the Queen of Mold,' inadvertently poisoned people, and Ruth felt she could do a slightly better job. Trained as an art historian, she ended up following her passion for food. She had a modest restaurant in Berkeley, then became the restaurant critic of The Los Angeles Times and then the New York Times before being named Editor in Chief of Gourmet Magazine. She has written four memoirs and three cookbooks, but Delicious! is her first novel.

She lives in New York with her husband and son - and deeply regrets that she neglected to give them any reason to learn to cook.

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