Author(s): Ruth Reichl
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 worlda 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 usalong with some of her favorite recipes and reviewsher remarkable reflections on how ones outer appearance can influence ones inner character, expectations, and appetites, not to mention the quality of service one receives. This wonderful book is funnyat times laugh-out-loud funnyand smart and wise. "The Washington Post" Reichl is so gifted . . . the reader remains hungry for more. "USA Today" Expansive and funny. "Entertainment Weekly"