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"
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