![]() ![]() ![]() Previously she was the restaurant critic for The New York Times and served as the food editor and restaurant critic for the Los Angeles Times. Ruth Reichl is the bestselling New York-based author of the memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires. She was editor in chief of Gourmet magazine for ten years. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us - along with some of her favourite recipes and reviews - her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world - a charge she took very seriously, taking on the guise of a series of eccentric personalities. Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. Garlic and Sapphires is Ruth Reichls riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly. ![]()
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