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 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 worlda 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 usalong with some of her favorite recipes and reviewsher 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.
“This wonderful book is funnyat times laugh-out-loud funnyand smart and wise.” The Washington Post
“Reichl is so gifted . . . the reader remains hungry for more.” USA Today
“Expansive and funny.” Entertainment Weekly
… 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. Maybe a bit too much food talk, but that isn't what matters, which is Reichl, and she's a gas.