3.5
Garlic and Sapphires
ByPublisher Description
Author of Save Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times
"Expansive and funny." —Entertainment Weekly
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.
“[A] wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post
"Expansive and funny." —Entertainment Weekly
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.
“[A] wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post
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Meet readers like you in the Fable For You feed, designed to build bookish communities1173 Reviews
3.5
Dianewu
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Bella
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Joya Edry
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“I heard about this book on the Mrs. Darcy podcast a while ago and thought it sounded like a fun read - something I've never read about. It was actually recommended a couple of times which made me think it must be a really good read! It did start out that way but kind of got worse and worse as I went along...
The book started off strong - Ruth getting her job at the NYT, restaurant reviewer who everyone knows, so what does she do? She dresses up! Super fun idea. I loved hearing about who she chose to be, how she felt as each character, her family and friends' reactions. It was fun to say the least. On top of all that, Ruth's writing is wonderful. The way she describes the food is sometimes jaw-dropping, like how did your brain even think to combine those words into a sentence? I enjoyed it very much.
What I didn't enjoy as much was the repetitiveness of everything. I guess that's the style of the book: dress up, eat out, review, but after a few times I did find myself getting a little bored. Maybe I wouldn't have been as bored if the structure was more clear. I was really confused at times - was this a new restaurant? Is she herself or dressed up? Am I reading the review itself or her experience? Maybe I got this confused because I was bored...not sure, but it was unfortunate.
I listened to the book on audio, and even though the narrator was fantastic, I found myself listening on X2 just to get through the end.”Amanda Platt
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About Ruth Reichl
Ruth Reichl is the editor in chief of Gourmet and the author of the bestselling Tender at the Bone, a James Beard Award finalist. She has been the restaurant critic at The New York Times and the food editor and restaurant critic as the Los Angeles Times. Reichl lives in New York City.
Other books by Ruth Reichl
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