Garlic and Sapphires

Garlic and Sapphires : The Secret Life of a Critic in Disguise

3.92 (28,118 ratings by Goodreads)
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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
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Product details

  • Paperback | 333 pages
  • 137.2 x 213.4 x 22.9mm | 317.52g
  • Penguin Putnam Inc
  • Penguin USA
  • New York, NY, United States
  • English
  • Reprint
  • 0143036610
  • 9780143036616
  • 386,209

Review quote

"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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About Ruth Reichl

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 My Kitchen Year, 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), as well as the novel Delicious!. 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.
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Table of contents

Garlic and SapphiresThe Daily Special
The King of Spain
Looking for Umami
Meat and Potatoes
Dinner with Chairman Punch
Food Warrior
The Missionary of the Delicious
Recipe Index
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Rating details

28,118 ratings
3.92 out of 5 stars
5 27% (7,568)
4 44% (12,415)
3 24% (6,794)
2 4% (1,133)
1 1% (208)
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