Annotations:
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."
Publisher's Remarks:
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 worldaa 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 usaalong with some of her favorite recipes and reviewsaher remarkable reflections on how oneas outer appearance can influence oneas inner character, expectations, and appetites, not to mention the quality of service one receives.
aThis wonderful book is funnyaat times laugh-out-loud funnyaand smart and wise.a "aThe Washington Post"
aReichl is so gifted . . . the reader remains hungry for more.a "aUSA Today"
aExpansive and funny.a "aEntertainment Weekly"
Product Detail:
Author: Reichl, Ruth
Publisher: Penguin Group, 4/1/2006
Content Language: English
Book,
Paperback: 333 pages
Weight: 0.69 lbs.
Dimensions: L: 8.44 in. x W: 5.52 in. x H: 0.74 in.
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