Ruth Reichl has long been my favorite food writer, and I wanted to share Garlic and Sapphires, The Secret Life of a Critic in Disguise, with our Cook the Books Club. I think it's arguably, about the best of her memoirs. Reichl is the recipient of four James Beard awards as well as numerous other prizes, the author of five memoirs and a novel, host of TV shows and editor of several cookbooks. Ruth Reichl is most noted for her entrancing food descriptions and delicious writing in general. At home, I frequently refer to her well edited, and comprehensive tome, Gourmet Today for everyday cooking tips and recipes.
From her Publishers:
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.
I love the way she assumed various disguises to find out how all sorts of customers were really treated — so as not to attract any special service for a well-known critic — and Reichl pulls no punches. She can be hilarious, as well as a truly descriptive and evocative food writer.
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Honey from Rock