I read it as a little girl and then went out and wandered the city. Q: What book has had the most significant impact on your life?Ī: Kate Simon’s New York Places and Pleasures. Ruth Reichl answers the seven questions we ask every author. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. As a critic, Reichl was determined to review the 'true' nature of each restaurant she visited, so she often dined incognito-each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times.

What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food-she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. 'synopsis' may belong to another edition of this title.įans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist-a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations. even the modest restaurants offer the opportunity to become someone else, at least for a little while.' GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.Īs she writes, 'Every restaurant is a theater. What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. The result: her famous double review of the restaurant: first she ate there as Molly and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously.

Garlic and sapphires book