Garlic and Sapphires: The Secret Life of a Critic in Disguise
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- ISBN13: 9780143036616
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most vital food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the largest 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 ridiculousness, artifice, and excellence to be establish 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.Amazon.com Review
Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist–a amusing, poignant, and candid storyteller whose books contain a pleased mix of memories, recipes, and personal revelations.
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What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food–she can clarify a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals loved during her tenure at The New York Times. As a critic, Reichl was determined to review the “right” scenery of each restaurant she visited, so she regularly dined incognito–each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. Garlic and Sapphires is another tasty and delightful book, sure to satisfy Reichl’s foodie fans and place admirerers looking forwards to her next book, hopefully about her life with Gourmet. –Daphne Durham
More from Ruth Reichl
 Tender at the Bone |
 Comfort Me with Apples |
 The Gourmet Cookbook |
 Remembrance of Things Paris |
 Endless Feasts |
 Gourmet magazine |
Amazon.com’s The Significant Seven
Ruth Reichl answers the seven questions we question every leader.
Q: What book has had the most significant impact on your life?
A: Kate Simon’s New York Places and Pleasures. I read it as a small girl and then went out and wandered the city. She was a wonderful writer, and she taught me not only to see New York in a whole new way, but to look, and taste, beneath the surface.
Q: You are stranded on a desert island with only one book, one CD, and one DVD–what are they?
A: Ulysses by James Joyce. What better place to finally get through it?
Keith Jarrett’s The Köln Concert. If you’re going to listen to one piece over and over, this is one that doesn’t get tiresome.
How to Erect a Boat in Five Simple Steps. Since I’m going to be watching one movie over and over, it might as well be useful.
Q: What is the worst lie you’ve ever told?
A: I’m such a excellent liar, I wouldn’t know where to start.
Q: Clarify the perfect writing environment.
A: I can write pretty much anywhere. But I prefer tiny, cozy spaces, with a excellent view over a lake or a forest, and room for the cats to curl up.
Q: If you could write your own epitaph, what would it say?
A: “She’ll be right back.”
Q: Who is the one person living or dead that you want to have dinner with?
A: Elizabeth I. She fascinates me. She had a fantastic mind, enormous appetites–and she was a survivor. The most appealing woman of an appealing time, and I have a million questions I’d like to question her.
Q: If you could have one superpower, what would it be?
A: You mean after making world peace? This is a hard one. But I’ve permanently wanted to be able to glide.
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Book was listed as being in excellent condition; I would have said honest since it has reasonably a bit of water hurt.
Reader’s Rating: 2 / 5
I was so disappointed in this latest book. Loved “Tender to the bone”, loved “Comfort Me with Apples”, like your magazine, HATED “Garlic and Sapphires”.
I just kept thinking that it was going to get better and more appealing and it just didn’t. And the recipes just happened out of the blue and were not very appealing.
Don’t bother buying. Wait until it hits your local library.
Reader’s Rating: 2 / 5
Reichl is a knowledgable food critic and a talented writer, but I was uncomfortable with her use of alter egos to get restaurant reviews. Her disguises went far beyond seeking anonimity; her right personality quirks were allowed out of their cages, where they normally are housed in polite society. Most of this was harmless, although there were times when she became reasonably catty. She belittled a person who had bought her dining companionship for the benefit of charity. Even though the person was a bore, it was her duty to see the evening through lacking compaint, or she should have never auctioned herself off. I would have expected her to set some ground rules for the evening, rather than letting herself be abused (restaurant choice, part of the committment, etc.),then apt resentful. It would have been simpler for her to write the charity a check and excuse herself. On another occassion she dressed vampishly and led a man on. She was married and deceived a gentleman over the possibility of a deepening relationship, even though she paid for her own dinner. Her spouse was uncomfortable with the deception, as was I.
This book is a spectacle of Reichl’s self-absorbed, brattish behavior. Her reviews were honest and even inspired, but her behavior was not.
Reader’s Rating: 2 / 5
Am I the only reader who felt that Ms. Reichl’s fascination with disguises bordered on creepiness? Perhaps I’m naive, but is theatrical make-up, a wig and a new wardrobe absolutely required in order to mask the identity of a newspaper food critic? Did it sound perhaps like Ms. Reichl had perhaps a bit too much time on her hands? Was it absolutely necessary that she make long and detailed lies to tell perfect strangers (the manicurist and unsuspecting dining companion Dan Green)simply to write a compelling restaurant review? I reflect not. It seems she simply loved playing dress up and putting one over on everyone.
All in all, I couldn’t get past the leader’s odd behavior to appreciate her talent as a food critic. While I did delight in Tender At The Bone, this is certainly a book I would skip. As another reviewer here mentioned, many parts of it felt contrived, exaggerated and perhaps, with Ms. Reichl’s penchant for making an elaborate ruse, simply untrue.
Reader’s Rating: 1 / 5
I like the book til about 3/4 of the book. It was cute in the beginning, but it was getting tiresome. There were parts of the book that was amusing. But, if you don’t go to expensive restaurants, and know about gourmet foods and restaurants. It becomes tedious. I had a hard time relating since I don’t go to pricy reataurants. But, it did give you a different outlook on the restaurant business. How they treat you. I go to my local restaurant, or coffe shop any day. They know my name, and it is personal. But, in these xpensive restaurants you have the status if you are somebody, and they will seat at the best table in the house. Getting back to the book, The best part were the disguises, how her family tree felt when she had all the disguises, now that was amusing. The treatments of the customers if you were legendary. They would get the best table in the house. And when she was establish out to be the food critic of TNYT. Then they gave her the best table, the best wines, made sure she had a full glass of wine. I never even thought of going to a restaurant and being a social event.
Reader’s Rating: 2 / 5