Garlic and Sapphires: The Secret Life of a Critic in Disguise

Renowned food critic and chief editor of Gourmet magazine Ruth Reichl is well-versed in culinary arts. She also understands that, as the nation's most influential food critic, you had to remain anonymous while critiquing some of the most prestigious restaurants in the world's largest restaurant town—a responsibility she takes very seriously, adopting the personas of a slew of bizarre characters. Reichl shares with us in Garlic and Sapphires her observations on how one's outward look can affect one's inner character, expectations, and appetites, as well as the quality of service one receives. Reichl also exposes the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world.