Garlic And Sapphires

Reichl, Ruth

ISBN 10: 009948997X ISBN 13: 9780099489979

Publisher: Arrow, 2007

Synopsis

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic.
Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark. There is her stint as Molly, a frumpy blonde in an off-beige Armani suit that Ruth takes on when reviewing Le Cirque resulting in a double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic. Then there is the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. She becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother.
What is even more remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also in character revealing how one's outer appearance can very much influence one's inner character, expectations, and appetites.

About this title

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)

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

About this edition

• Publisher: Arrow
• Publication date: 2007
• ISBN 10: 009948997X
• ISBN 13: 9780099489979
• Binding: Unknown Binding
• Number of pages: 352