Garlic and Sapphires by Ruth Reichl
The Secret Life of a Critic in Disguise

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Synopsis

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous 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.

What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.

As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
 

About Ruth Reichl

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Ruth Reichl is the editor in chief of Gourmet and the author of three bestselling memoirs, Comfort Me with Apples, Tender at the Bone, and Garlic & Sapphires, and was the editor for the comprehensive Gourmet Cookbook. She has been the restaurant critic of The New York Times and the food editor and restaurant critic at the Los Angeles Times.
 
Published March 28, 2006 by Penguin Books. 364 pages
Genres: Biographies & Memoirs, Business & Economics, Cooking, Travel. Non-fiction

Unrated Critic Reviews for Garlic and Sapphires

Kirkus Reviews

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Tasty revelations of Gourmet magazine editor Reichl's undercover antics as the former food critic at the New York Times.

May 20 2010 | Read Full Review of Garlic and Sapphires: The Sec...

The New York Times

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To be Ruth Reichl in the restaurant boom of the 1990's was very heaven.

Apr 10 2005 | Read Full Review of Garlic and Sapphires: The Sec...

The New York Times

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To be Ruth Reichl in the restaurant boom of the 1990's was very heaven.

Apr 10 2005 | Read Full Review of Garlic and Sapphires: The Sec...

BC Books

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As with an ambrosial meal, I kept wanting just one more bite, one that would linger long after I pushed away from the table.

Aug 15 2006 | Read Full Review of Garlic and Sapphires: The Sec...

Story Circle Book Reviews

These are three that I particularly liked: www.salon.com, www.psychologytoday.com, and www.npr.org (this is a Fresh Air Interview) These pictures also give you a sense of Ruth's transformation (Ruth as herself, Ruth as Molly).

Dec 14 2006 | Read Full Review of Garlic and Sapphires: The Sec...

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