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Garlic and Sapphires - by Ruth Reichl (Paperback)

Garlic and Sapphires - by  Ruth Reichl (Paperback) - image 1 of 1
Garlic and Sapphires - by  Ruth Reichl (Paperback) - image 1 of 1
$16.99 when purchased online

About this item

Description



About the Book



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."



Book Synopsis



Author of Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times

"Expansive and funny." --Entertainment Weekly

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.

"[A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post



Review Quotes




"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



About the Author



Ruth Reichl is the bestselling author of the memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You, Mom, Finally; the novel Delicious!; and, most recently, the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine for ten years. Previously she was the restaurant critic for The New York Times and served as the food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards for her journalism, magazine feature writing, and criticism. She lives in upstate New York with her husband and two cats.
Dimensions (Overall): 8.4 Inches (H) x 5.4 Inches (W) x .8 Inches (D)
Weight: .7 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 352
Genre: Biography + Autobiography
Sub-Genre: Editors, Journalists, Publishers
Publisher: Penguin Books
Format: Paperback
Author: Ruth Reichl
Language: English
Street Date: March 28, 2006
TCIN: 11338171
UPC: 9780143036616
Item Number (DPCI): 248-00-6126
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 0.8 inches length x 5.4 inches width x 8.4 inches height
Estimated ship weight: 0.7 pounds
We regret that this item cannot be shipped to PO Boxes.
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