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Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl Estimated delivery 3-12 business days
Format Paperback
Condition Brand New
Description In this "New York Times" bestseller, beloved food writer Reichl, an unlikely master of disguise, presents her adventures in restaurant reviewing for "The New York Times."
Publisher DescriptionRuth 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 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.
Author BiographyRuth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A
Details- ISBN 0143036610 ISBN-13 9780143036616 Title Garlic and Sapphires: The Secret Life of a Critic in Disguise Author Ruth Reichl Format Paperback Year 2006 Pages 333 Publisher Penguin Books Dimensions5.4 in. x 0.8 in. x 8.4 in.
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