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Garlic And Sapphires (Paperback)

by Ruth Reichl (Author)

3.5 out of 5 stars See all reviews (2 customer reviews)

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Product Details

Paperback: 352 pages
Publisher: Penguin Paperbacks; Reprint edition (Mar 28 2006)
Language: English
ISBN-10: 0143036610
ISBN-13: 978-0143036616
Product Dimensions: 21.3 x 13.7 x 2.3 cm
Shipping Weight: 318 g

Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)

Amazon.ca Sales Rank: #23,202 in Books (See Bestsellers in Books)

Popular in these categories:

#36 in	Books > Biographies & Memoirs > Professionals & Academics > Journalists
#47 in	Books > Business & Investing > Biography & History > Captains of Industry
#47 in	Books > Biographies & Memoirs > Professionals & Academics > Business

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Product Description

From Publishers Weekly

Starred Review. As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book—Reichl's third—lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorcée, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises—which include wigs, makeup, thrift store finds and even credit cards in other names—help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer[s] the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work—which also includes the finished reviews that appeared in the newspaper, as well as a few recipes—ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

From AudioFile

Reichl's hilarious, heart-warming, mouth-watering gastronomic comedy is based on the former NEW YORK TIMES critic's food and restaurant columns and experiences. Disguised as her own silver-haired mother or a Marilyn Monroe look-alike or a redhead, among others, Reichl differentiates the best from the pretenders among the restaurants of New York City. Best moments: little son, Nicky, learns the secret of the world-famous hash browns of The Palms, which he refuses to share with Mom, and Reichl's date (in disguise, of course) with a very sexy stranger. This is not a book for dieters; the food is simply too delectable. M.T.B. © AudioFile 2005, Portland, Maine-- Copyright © AudioFile, Portland, Maine --This text refers to the Audio CD edition.

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	81% buy the item featured on this page: Garlic And Sapphires 3.5 out of 5 stars (2) CDN$ 12.78
	9% buy Tender at the Bone: Growing Up at the Table 4.3 out of 5 stars (83) CDN$ 16.75
	8% buy Not Becoming My Mother CDN$ 15.75
	3% buy Comfort Me with Apples: More Adventures at the Table 4.1 out of 5 stars (72) CDN$ 15.33

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Customer Reviews

2 Reviews

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Average Customer Review

3.5 out of 5 stars (2 customer reviews)

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2.0 out of 5 stars Disappointment, Sep 1 2005

By	K. Pisz (Toronto, Ontario Canada) - See all my reviews (REAL NAME)

This review is from: Garlic and Sapphires (Audio CD)

I decided to buy this book after hearing an interview with Ruth Reichl on CBC. It was the first book I've read by her and definitely the last. Yes, it was interesting to read about the different treatments she received based on perceived social status; however, I found it rather too much when she was "becoming" a different person, timid or obnoxious, as soon as she put different clothes on and a wig. Also, after a few chapters, I started getting a little annoyed with her constant "I found myself saying". There are also remarks in the book of how Mrs. Reichl finds New York people rude; ironically I found her character (her real character) rather pompous as she rarely had anything good to say about others but plenty of criticism.

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5.0 out of 5 stars More than food, Jun 8 2005

By	Pete Bevin (Toronto, Ontario Canada) - See all my reviews

This review is from: Garlic And Sapphires (Hardcover)

I first heard about Ruth Reichl's book after hearing her interviewed on CBC Radio. She was talking about the vast difference in the way restaurants would treat her when they recognised her as the New York Times restaurant critic compared to when she went in disguise - and she was encouraging people to stand up for their rights and insist on being well treated when they went out, something that most people don't do.

The book is about food and restaurants - but much more than that. It's about the different aspects of your personality that come out when you're someone else, and how life-alterning those experiences can be. From a nondescript, middle aged woman, to a seductive redhead, to an acerbic shrew, Ruth Reichl describes her transformations, how they exposed different parts of herself that she never knew about, and for better or worse, how they changed her.

Reichl isn't afraid to say what she thinks of people. At one moment she can be sublimely sensitive and loving towards someone in a way that reminds me of June Callwood at her best, and the next, describing in detail the dinner companion from hell at the top of the World Trade Center. She is also frank about herself - how idealistically she started out, how the job changed her, and what she thought of herself for it.

One of the marks of a really good dish is that you discover something fresh about it every time you try it. In the same way, Ruth Reichl tells the same story in each chapter, but each time she reveals a little more about herself.

This is one of just a few books I've read recently that made me feel disappointed to find there weren't any pages left at the end.

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