num_pages: 224
description: Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for The New York TimesRuth 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
language: English
title: Garlic and Sapphires: The Secret Life of a Food Critic in Disguise
titlecomplete: Garlic and Sapphires: The Secret Life of a Food Critic in Disguise
genres: Biography, Memoir, Nonfiction, Foodie, Cookbooks, Biography Memoir, Food Writing, Cooking, Audiobook, Food
ratings_count: 43393
places: New York City, New York
awards: awardedAt: 1136102400000
name: Audie Award
category: Biography/Memoir
publisher: CENTURY (RAND)