Garlic and Sapphires: The Secret Life of a Critic in Disguise [Paperback]

Author ofSave Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic forThe New York Times

Ruth Reichl, world-renowned food critic and former editor in chief ofGourmetmagazine, 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. InGarlic 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 PostGarlic and SapphiresThe Daily Special
Backstory
Molly
The King of Spain
Looking for Umami
Miriam
Meat and Potatoes
Chloe
Brenda
Dinner with Chairman Punch
Betty
Food Warrior
The Missionary of the Delicious
Emily
Ghosts
Recipe Index
Acknowledgments This wonderful book is funny—at times laugh-out-loud funny—and smart and wise. —The Washington Post

Reichl is so gifted . . . the reader remains hungry for more. —USA Today

Expansive and funny. —Entertainment Weekly