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Amazon.com Review

Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist--a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations. Amazon.com Interview We chewed the fat with Ruth. Read our interview. What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food--she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognito--each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. --Daphne Durham More from Ruth Reichl Tender at the Bone Comfort Me with Apples The Gourmet Cookbook Remembrance of Things Paris Endless Feasts Gourmet magazine Amazon.com's The Significant SevenRuth Reichl answers the seven questions we ask every author. Q: What book has had the most significant impact on your life? A: Kate Simon’s New York Places and Pleasures. I read it as a little girl and then went out and wandered the city. She was a wonderful writer, and she taught me not only to see New York in a whole new way, but to look, and taste, beneath the surface. Q: You are stranded on a desert island with only one book, one CD, and one DVD--what are they? A: Ulysses by James Joyce. What better place to finally get through it? Keith Jarrett's The Köln Concert. If you’re going to listen to one piece over and over, this is one that doesn’t get tiresome. How to Build a Boat in Five Easy Steps. Since I’m going to be watching one movie over and over, it might as well be useful. Q: What is the worst lie you've ever told? A: I’m such a good liar, I wouldn’t know where to begin. Q: Describe the perfect writing environment. A: I can write pretty much anywhere. But I prefer small, cozy spaces, with a good view over a lake or a forest, and room for the cats to curl up. Q: If you could write your own epitaph, what would it say? A: "She’ll be right back." Q: Who is the one person living or dead that you would like to have dinner with? A: Elizabeth I. She fascinates me. She had a great mind, enormous appetites--and she was a survivor. The most interesting woman of an interesting time, and I have a million questions I’d like to ask her. Q: If you could have one superpower, what would it be? A: You mean after creating world peace? This is a hard one. But I’ve always wanted to be able to fly.

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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.

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Product details

Hardcover: 352 pages

Publisher: Penguin Press; 1st ed. edition (April 7, 2005)

Language: English

ISBN-10: 9781594200311

ISBN-13: 978-1594200311

ASIN: 1594200319

Product Dimensions:

6.8 x 1.2 x 9.8 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

413 customer reviews

Amazon Best Sellers Rank:

#304,200 in Books (See Top 100 in Books)

While I, by far, am not a wine or food expert, I loved her stories. In this book ,she goes in disguise to critique the restaurants she will be writing about. Many are quite funny ( in all 3 books) and leave you with a smile or laughing out loud even if you are alone while reading.. I found that reading "Growing up at the table" and "Comfort me with Apples (her first 2 books) were necessary to really appreciate "Garlic and Sapphires" She includes many recipes from restaurants and people she learned from. The lists of ingredients are quite long and the instructions are very detailed making them easy to follow. If you are into fancy cooking, it is a great plus.

A surprisingly entertaining book. Of course, a newspaper writer should be a good writer, period, but it just didn't occur to me until I got into this. A friend recommended the book and I'm glad she did. There is humor and pathos in this memoir. The writing about the restaurants made me feel like I was sitting right at the table with Ruth (or whomever she was disguised as at the time.) I'm glad the book wasn't just a compilation of restaurant reviews- that would get tedious. Reichl has a real talent for descriptive, humorous, introspective writing. She wrote a couple other books and I will have to have a go at those, as well. I would recommend this book to anyone who enjoys dining out or reading restaurant reviews. We have a great restaurant reviewer at our local paper and I was thinking he must have had some of the same experiences as this author had. It really makes you appreciate the craft.

I've read Garlic and Sapphires twice now, and enjoyed it very much both times. It reads nearly like fiction, and has multiple LOL moments for sure. Reich has an engaging writing stile that is at its best in this book; I've read others like "Tender at the Bone" and didn't like them nearly so well, though they do fill in the blanks and I was able to make several connections between those books and G&S in this re-read. I like the recipes I've tried so far, and look forward to trying more - especially the lamb and Brussels sprouts.

Love this book! Ruth Reichl is hilarious and so imaginative. She is an excellent story teller, detailing her adventures in eating out in disguise which is intriguing, funny, sad, crazy, amazing. The way she describes food makes your mouth water. She shares recipes she adapted from many of the dishes she loved. This career had a deep impact on her life which she describes, along with the relationships she shared with friends, coworkers and her family. This book is a fascinating read and a dive into culinary sensuousness.

The author did a very good job of describing her senses when eating and visual of restaurants and people. However the story lacked intensity. It was mostly a description of her meals. She skated over the important things in her life like marriage, motherhood and friendships. We heard very little about her feelings and interaction with her friend with cancer. it was mostly set around her meals with her friend focusing on the meal.Was wondering how she was going to wrap up the ending and it just kind of ended. There was such a buildup with each restaurant and meal I felt the story of anything else in her life was insignificant to the reader and maybe to her as well. Food was the most important thing. It had a flat story.

Brief Description: Ruth Reichl became the restaurant critic for the New York Times in 1993, and this book is an account of her tenure there. Combining her personal account of the job (including the elaborate disguises she created to avoid detection), reprints of some of her reviews, and several of her own recipes for the various dishes and foods discussed in the book, this memoir is a must-have for foodies as well as an interesting read for non-foodies (like myself).My Thoughts: The only reason I picked up this book was because I needed a "book with a gem in the title" for the What's In A Name Challenge. As a non-foodie (I confess that I skip almost all cooking and food-related blogging posts), I wasn't sure if this book was going to resonate with me. However, the chance to learn about the life of a restaurant critic helped me overcome any doubts. I'm glad I gave it a shot because it was an interesting and relatively painless read (yes ... I skimmed the recipe parts). It was fun to hear about how she came up with her various disguises to eat undetected in some of New York's finest restaurants, and how her "radical" approach to restaurant reviews often caused controversy. I thought she was down-to-earth and egalitarian in expecting restaurants to earn their stars by treating celebrities and "unknowns" the same, and it was a kick to hear about her two very different experiences at Le Cirque (once eating as herself and once eating disguised as an old woman). I loved that she wrote about her experiences and then shared the resulting reviews that she wrote; it made the book to come alive and helped me to understand her as a critic. And darn ... she even made a non-foodie like me want to try some of these dishes! I think the appeal of this book extends beyond the foodie crowd, and I'd recommend it if you're looking for a memoir with a different spin.

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