Garlic and Sapphires: The Secret Life of a Critic in

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


About the Author: Ruth Reichl

Ruth Reichl is an American food writer, the editor in chief of Gourmet magazine and culinary editor for the Modern Library.Born to parents Ernst and Miriam n e Brudno , she was raised in New York City and spent time at a boarding school in Montreal She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis She graduated in 1970 with a M.A in art history.



10 thoughts on “Garlic and Sapphires: The Secret Life of a Critic in Disguise

  1. says:

    Reichl served as the New York Times food critic from 1993 to 1999, and this book is about her years as The New York Times Food Critic but it s also about her struggle to evade the identity of The New York Times Food Critic tm and get people an honest, egalitarian review of what, exactly, they re going to get out of their meal.I vaguely remember bits and pieces of the controversy when Reichl took over the reins, but this book really blew the whole thing open The problems she was facing we Reichl serv


  2. says:

    A bitsapphire than garlic Ruth Reichl s book about her time as the New York Times food critic is mainly focused on her need to don disguises in order not to be recognized in the restaurants she was reviewing and how changing her appearance opened her eyes to how people are treated due to their physical appearance and projected personality Therefore, foodies will find less about food in Garlic and Sapphires andabout fashion.I was hoping forabout the food I guess I neglected t A bitsapphire than garlic Ruth


  3. says:

    Some books languish on my TBR list forever it seems It s really pleasing to pick up one of these and wonder why it took me so long to read Garlic and Sapphires The Secrete Life of A Critic In Disguise was published in 2005 It might have been a bitrelevant at that time but it s message about the love of good food, told with insight and humor is timeless I thoroughly enjoyed this peek into the life of a food critic I had never read any of Reichl s columns when she was editor at The New Some books languish on my T


  4. says:

    After reading Tender at the Bone, I was looking forward toof Ruth Reichl Garlic and Sapphires was not only a disappointment, it was as if a completely different person had written it It is ironic that in a book about disguises, Reichl herself was unrecognizable Far from the funny, sensitive, and sincere person she was in her first book, Reichl had transformed herself into a self absorbed snob loaded with enough hypocrisy to sink a ship.This book covers Reichl s stint as the New York Tim After reading Tender at the Bo


  5. says:

    This is a fun look at the life of a New York Times food critic When Ruth Reichl started the Times job in 1993, she was warned that a lot of restaurant owners in the city had already posted her picture, warning employees to be on the lookout for her Ruth decided to get help from a theater friend to come up with various disguises so she could dine anonymously Garlic and Sapphires is an enjoyable look at her years writing for the New York Times and of some of her memorable dining experiences d This is a fun look at the life o


  6. says:

    Prior to reading Garlic and Sapphires, I wouldn t have pegged myself as a fan of food writing I love to eat and enjoy talking about food, but I just wasn t sure I wanted to read about other people eating Well, I was wrong When I went to pick up this book from the library, my librarian told me that it s one of her all time favorites, and that she s constantly recommending it to patrons I started reading as soon as I got home from the library that day, and I thoroughly enjoyed the reading expe Prior to reading Garlic and Sapphires


  7. says:

    Ruth Reichl should be required reading for anyone writing a memoir She manages to shape plot and theme within her own life story I think part of the trick is that she carves her life into bite sized arcs, one journey per book It helps that she is witty, observant, and one hell of a food writer.This one is the story of her years at the New York Times, which happen to be the years after we no longer lived in the city but kept our subscription to the Times Reichl s reviews were great for that g Ruth Reichl should be required reading for


  8. says:

    3.4 stars I enjoyed this book about Reichl s experience as a food critic for the New York Times I particularly liked reading about the transformative process she went through to become various characters when she visited restaurants This is not a memoir Reichl sticks to writing about restaurants After the half way point it does become repetitious Too much rich food.


  9. says:

    This is really about 3.5 stars.I don t like seafood and I don t eat meat, but I love food enough that I hung on every food description Reichl gave, even if it was something I wouldn t eat now I grew up a meat eater My automatic inclination was to really like the book, since I love good food and so does the author It warmed my heart that she disguised herself and saw that many of those in the restaurant business gave far lesser service to those who by their appearance do not seem wealthy or i This is really about 3.5 stars.I don t like seafood and


  10. says:

    My favorite of Ruth Reichl s food memoirs In this one she takes the job as restaurant critic for the New York Times To avoid being recognized she creates disguises to use when she dines out It is interesting to hear how people react to her as an old homely looking lady and then as herself when she visits the same restaurant again I loved it and hope that she writes a new book in the future.


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