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Garlic And Sapphires Paperback – 1 Mar 2007
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"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)
In the bestselling tradition of Nigel Slater and Anthony Bourdain, comes the sumptuous and riotous account of undercover food critic Ruth ReichlSee all Product description
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The story is engaging from the start and it is fascinating to watch the cast of characters Reichl creates in her bid to complete an honest review. It is also interesting to see how the real Ruth changes with each new character she creates. Funny, honest and with glorious food descriptions throughout, this is a highly enjoyable read.
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