Garlic and Sapphires
The Secret Life of a Critic in Disguise
By (author) Ruth Reichl
Format: Paperback / softback
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Garlic and Sapphires by Ruth Reichl
Book DescriptionRuth 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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Book DetailsISBN: 9780143036616
Paperback / softback
(213mm x 137mm x 20mm)
Imprint: Penguin USA
Publisher: Penguin Putnam Inc
Country of Publication: United States
Books By Author Ruth Reichl
Eating Words, Paperback (January 2017)
"Food writing spans centuries and philosophies... At long last there's a Norton Anthology with all the most important works."-Eater
Delicious!, Paperback / softback (May 2015)
Working as a public relations hotline consultant for a once-prestigious culinary magazine, Billie Breslin unexpectedly enters a world of New York restaurateurs and artisanal purveyors while reading World War II letters exchanged between a plucky 12-year-old and James Beard.
For You Mom, Finally, Paperback / softback (July 2010)» View all books by Ruth Reichl
Reichl--a former "New York Times" restaurant critic, editor of "Gourmet," and author of three bestselling memoirs--examines her mother's life and gives voice to the unarticulated truths of a generation of exceptional women.
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Author Biography - Ruth Reichl
Ruth Reichl is a writer and editor who was the Editor in Chief of "Gourmet" magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the "New York Times," (1993-1999), and both the restaurant critic and food editor of the "Los Angeles Times" (1984-1993). She has authored the critically acclaimed, bestselling memoirs "Tender at the Bone," "Comfort Me with Apples," "Garlic and Sapphires," and "For You Mom, Finally," (originally published as "Not Becoming My Mother and Other Things She Taught Me Along the Wa"y). She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.
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