Garlic and Sapphires

Ruth Reichl

Nonfiction | Autobiography / Memoir | Adult | Published in 2005

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Book Brief

Ruth Reichl

Garlic and Sapphires

Nonfiction | Autobiography / Memoir | Adult | Published in 2005

Book Details

Pages

352

Format

Autobiography / Memoir • Nonfiction

Setting

New York City • 1990s

Publication Year

2005

Audience

Adult

Super Short Summary

Garlic and Sapphires by Ruth Reichl recounts her time as a food critic for the New York Times, using disguises to dine incognito and experience restaurants as a common patron. Through various personas, Reichl uncovers contrasting treatment and champions diverse, ethnic eateries, ultimately transforming the paper’s approach to restaurant reviews before leaving to become the editor-in-chief of Gourmet magazine.

Informative

Humorous

Emotional

Adventurous

Contemplative

Reviews & Readership

Review Roundup

Ruth Reichl's Garlic and Sapphires is praised for its engaging and humorous narrative, offering an insightful look into the world of restaurant criticism. Reviewers commend her vivid storytelling and personal anecdotes. Some note occasional repetitiveness in themes and experiences. Overall, the book is celebrated for its wit and culinary passion, despite minor flaws.

Who Should Read Garlic and Sapphires?

Fans of culinary memoirs and food critiques will relish Garlic and Sapphires by Ruth Reichl. Readers who enjoyed Anthony Bourdain’s Kitchen Confidential or Julie Powell’s Julie & Julia will appreciate Reichl’s witty narratives and insider perspectives on the restaurant industry. Ideal for food enthusiasts and lovers of transformative personal stories.

Fun Facts

Garlic and Sapphires provides an amusing glimpse into the world of disguise, as Ruth Reichl, then food critic for The New York Times, adopts various personas to capture authentic dining experiences and avoid special treatment.

The book is unique in how it combines elements of a memoir with a behind-the-scenes look at restaurant reviewing, offering readers both personal anecdotes and an insider's perspective on the culinary scene in New York City.

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Critics and readers alike have praised Reichl's wit and vivid storytelling, which brings the personalities and ambiance of various restaurants to life, almost making readers feel like they are dining alongside her.