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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"
Eating Words gathers food writing of literary distinction and
historical sweep into one splendid volume. Beginning with the
taboos of the Old Testament and the tastes of ancient Rome, and
including travel essays, polemics, memoirs and poems, the book is
divided into sections such as "Kitchen Practices"; "Food Memory:
Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger,
Horror" and "Food Politics". Selections by Julia Child, Anthony
Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin
Trillin and Adam Gopnik, along with authors not usually associated
with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr,
Hemingway, Chekhov and David Foster Wallace-enliven and enrich this
comprehensive anthology.
"Genuinely touching, wonderfully revealing" NEW YORKER Garlic and
Sapphires is Ruth Reichl's riotous account of the many disguises
she employs to dine undetected when she takes on the much coveted
and highly prestigious job of New York Times restaurant critic.
____________________________________________________ Reichl knows
that to be a good critic she has to be anonymous - but her picture
is posted in every four-star, low-star kitchen in town and so she
embarks on an extraordinary - and hilarious - undercover game of
disguise - keeping even her husband and son in the dark. There is
her stint as Molly, a frumpy blonde in an off-beige Armani suit
that Ruth takes on when reviewing Le Cirque resulting in a 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. Then there is the eccentric, mysterious red head
on whom her husband - both disconcertingly and reassuringly -
develops a terrible crush. She becomes Brenda the earth mother,
Chloe the seductress and even Miriam her own (deceased) mother.
What is even more remarkable about Reichl's spy games is that as
she takes on these various guises, she finds herself changed not
just physically, but also in character revealing how one's outer
appearance can very much influence one's inner character,
expectations, and appetites.
Eating Words gathers food writing of literary distinction and
historical sweep into one splendid volume. Beginning with the
taboos of the Old Testament and the tastes of ancient Rome, and
including travel essays, polemics, memoirs and poems, the book is
divided into sections such as "Kitchen Practices"; "Food Memory:
Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger,
Horror" and "Food Politics". Selections by Julia Child, Anthony
Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin
Trillin and Adam Gopnik, along with authors not usually associated
with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr,
Hemingway, Chekhov and David Foster Wallace-enliven and enrich this
comprehensive anthology.
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