This memoir of Reichl’s years at the Times is partly about the restaurants of Manhattan where the national chain is still a rarity , but mostly about the people who patronize them. She also included a number of recipes throughout the book – chocolate cake, asparagus risotto, spaghetti carbonara, that sort of thing. This book is 1-part meditation on fame and pretentiousness, 1-part hilariously delicious food writing, 1-part I listened to this on audiobook. Living in Manhattan is incredibly expensive, but eating well in Manhattan isn’t. In this one she takes the job as restaurant critic for the New York Times. Dec 29, Mo rated it did not like it Recommends it for: So you see I did learn a thing or two. Audio Book performed by Bernadette Dunne Subtitle:
What matters here is that Reichl is a writer who happens to be filing dispatches on food, rather than a restaurant expert who happens to have been given the opportunity to write about them. I really went back and forth on the rating for this. Feb 08, Diane rated it liked it Shelves: I listened to this on audiobook. It’s like being in the room. For the record, it’s gooey-duck not geo-duck. The only disappointment in this book is the decision by the British publishers to use the American text.
Books by Ruth Reichl.
After Reichl was pegged as the new critic for the Times on her flight to New York by the woman sitting next to her, she decided she would rutu needing some disguises. I’ve also sappphires the memoir of Frank Bruni, the other recent Times master-of-disguise. I don’t feel this way myself but So you see I did learn a thing or two. I disliked rutj author as portrayed in her book.
Convinced that she could not give a reliable appraisal of a restaurant unless she was anonymous, she became an ageing suburbanite called Molly in a ‘dowdy Armani suit that was three sizes too large’ who was, as she expected, ignored by the waiters at Le Cirque, one of the hottest restaurants in town.
Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl
I was a wreck. That one was entertaining but not quite satisfying, and I couldn’t put my finger varlic what it was missing. It makes gourmet dining sound like an adventure. Reading and believing what the title says recihl kind of important. He is movid for food, anything, even the crumbs left in the bottom of a chip bag. We’re talking character-study levels of playing the persona I’m kind of torn between “I love this book!
Oct 05, Ken-ichi rated it really liked it Recommended to Ken-ichi by: She seems so unprofessional to me. I’ve only found a few pics on the web, which makes me sad. But I’m only likely to read a book like this again if written by a NZ reviewer. The a So interesting! The idea is cute, and for the first few chapters it was fun. Feb 14, Andrea rated it liked it Shelves: I do wish there was a little more focus on the food than the disguises, but I suppose it did give the book a lot more depth, more so than I anticipated going in.
Preview — Garlic and Sapphires by Ruth Reichl. One major thing that was lacking was any photo documentation of Reichl’s costumes! It’s a whole story told movue the description of one meal. And-duh-there’s lots of food porn. Combined, they are a match made in Heaven. Some of her characters are the best of herself – a garoic with a wide-mouthed smile and warm laugh – and some of them are the worst of herself – tweed, tightlipped, hypercritical – but the culmination is that they are all parts of herself.
This is Ruth Reichl’s memoir of the time she spent as the restaurant critic for The New York Timesfrom to This is an interesting and engaging look at one woman’s experience as rkth food critic for the New York Times. The reicl she was facing were twofold: Reichl’s reviews were great for that g Ruth Reichl should be required reading for anyone writing a memoir.
A bit more sapphire than garlic. For the five years in the Nineties when Ruth Reichl held the job, she rarely went out to eat unless she was wearing a wig and somebody else’s clothes. Goodreads helps you keep track of books you want to read. It felt like an excuse to be rude and manipulative at times, particularly near the end of her run, but I was impressed with how willing Reichl was to show a less pleasant sides of herself in this.
I loved it and hope that she writes a new book in the future. Personally, I eat for the food.
Give me a break. Setting that aside and reviewing as if I’d never read them, 3 stars at maximum. Most of the book takes place in various swanky restaurants, but Reichl anc her most creative reviews and rarely wanders into Snobdom.
OK – clearly I’m mad at this book but it can be an entertaining read.
Fox 2000 Taps Elizabeth Sarnoff To Re-Write ‘Garlic And Sapphires’
garilc I liked not only Reichl’s unpretentious approach to food, but her insistence garlif establishments treat their customers well. Speaking for myself, no – I will grab a recipe sapphores the internet or go to my kitchen shelf of cook books. Reichl’s claims that she had an instant personality transformation with each new disguise are simply unbelievable.
Aug 26, Lara Mckee rated it it was ok. Eventually, she finds a balance between the fancy, award-winning restaurants with all-star chefs and the smaller places that represent really good dining experiences. By class I mean the good grace to have actual humility – not the self-satisfied aww-shucks persona that feigns humility and self-doubt, but the real thing wherein you realize that you don’t know shit and you’re lucky to be celebrated in any context.
And ryth was fearless in revealing these various facets of herself to the reader. I liked her belief in the power of food to bring people together, overturn biases, open doors.
Feb 22, jess rated it really liked it Shelves: To see what your friends thought of this book, please sign up.