Description

Book Synopsis

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.

Trade Review
If this was just an account of life as a restaurant critic, it would be interesting enough. But Ruth Reichl somehow makes this an investigation into personality. In order not to be recognized when on the job as The New York Times' restaurant reviewer, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food: when she writes about what she's eating, I just salivate -- Nigella Lawson * Stylist Magazine *
Riotously, effortlessly entertaining - Ruth Reichl is witty, fair-minded, brave and a wonderful writer * New York Times *
Fast, funny, always near the knuckle - the best kind of food writing - it makes you hungry * Elisabeth Luard *
A pleasure from start to finish * Guardian *
Reading Ruth Reichl on food is almost as good as eating it * Washington Post *

Garlic And Sapphires

    Product form

    A Paperback / softback by Ruth Reichl

    £9.99

    Includes FREE delivery

    Order before 4pm today for delivery by Tue 25 Aug 2026.

    2 in stock

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      Book details

      Publisher Penguin Random House Group
      Imprint Arrow Books Ltd
      Published 1 March 2007
      ISBN-13 9780099489979
      978-0099489979
      ISBN-10 009948997X
      Also in:
      Business, Finance & Law News media and journalism Travel & Transport Travel guides: restaurants and cafes

      Description

      Book Synopsis

      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.

      Trade Review
      If this was just an account of life as a restaurant critic, it would be interesting enough. But Ruth Reichl somehow makes this an investigation into personality. In order not to be recognized when on the job as The New York Times' restaurant reviewer, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food: when she writes about what she's eating, I just salivate -- Nigella Lawson * Stylist Magazine *
      Riotously, effortlessly entertaining - Ruth Reichl is witty, fair-minded, brave and a wonderful writer * New York Times *
      Fast, funny, always near the knuckle - the best kind of food writing - it makes you hungry * Elisabeth Luard *
      A pleasure from start to finish * Guardian *
      Reading Ruth Reichl on food is almost as good as eating it * Washington Post *

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