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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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Author: Ruth Reichl
Number of Pages: 333 pages
Published Date: 28 Mar 2006
Publisher: Penguin Putnam Inc
Publication Country: New York, NY, United States
Language: English
ISBN: 9780143036616
Download Link: Click Here
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