Garlic and Sapphires: The Secret Life of a Critic in Disguise
 | Average Customer Rating: Recommend 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… Product details and pricing info |
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131 Customer Reviews Posted
- 3.5 stars
- good insight into the world of a food critic, fun read for foodies. somewhat repetitive towards the end, and the whole episode with the lawyer who was also a food connoisseur seemed a little made up (she randomly starts talking to him at a bar, and he immediately starts talking about the new york times food critic, and also invites her to the very same restaurant she was meaning to go to, without being prodded? too much coincidence). but she does seem to love food a great deal and writes well about it. i was surprised, but shouldn't have been, by the various underhanded ploys used by upscale restaurants to make their patrons spend more money.
- 2006-08-21, 0 of 0 people found this review helpful, Rated:
- Behind the scenes with one of the best
- Ruth Reichl, now editor-in-chief of Gourmet magazine, was restaurant critic for the New York Times from 1993 to 1999. Prior to her, Mimi Sheraton and Brian Miller, good writers and critics, had held the post. Reichl brought restaurant criticism to a new level. Her reviews took into account not only the food, but also the treatment she received by the waitstaff, and also who the other clientele of the restaurant was. She would often comment on the "ooh"s" and "aah's" from the table next to her reacting to the food.
In order to avoid being recognized (her appearance is distinctive, with a round face, wild dark hair, and strong, hadsome features) she would disguise herself. This book is a behind-the-scenes look at how she arrived at the different personas that she used to hide the real Reichl when she went out to eat. Some actors I've seen should be so thorough. Included at the end of each chapter (each a different dining Reichl) is the reprint of the review she wrote after dinng there as the character.
If you enjoy fine dining, or reading about food, and especially if you've never read her writing, you'll love this book.
Highly recommended. - 2006-08-16, 0 of 0 people found this review helpful, Rated:
- Loved It!
- Absolutely delightful! Talk about a surprise between the covers! This book has changed the way I think about food. I should slow down and taste the food--that there is more to eating than eating!
- 2006-08-14, 1 of 1 people found this review helpful, Rated:
- A few sapphires among the garlic!
- Having read Reichl's previous book, Tender to the Bone, I was prepared to be amused and entertained By Garlic and Sapphires. I was! In fact, I often laughed out loud. Interspersing her reviewing adventures with her personal, acting and cooking adventures made this an easy read, so much so I have ordered and given away 5 copies since reading it a month ago!
- 2006-08-11, 1 of 1 people found this review helpful, Rated:
- What fun
- I could not put the book down. It is a joy for anyone who loves food- loves to eat out- read reviews to guide them-has a sense of humor- doesn't take themselves so seriously-I loved it- I have passed the book on-
- 2006-08-04, 1 of 1 people found this review helpful, Rated:
