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Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005)

de Ruth Reichl

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2,9911354,603 (3.85)134
Biography & Autobiography. Cooking & Food. Essays. Nonfiction. HTML:GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.
As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
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Mostrando 1-5 de 134 (seguinte | mostrar todas)
her time as food critic at NYT - lots of disguises ( )
  Overgaard | Aug 27, 2023 |
I tried to stretch this book out as long as possible. I would only read it in the perfect context, which for me was the 4 o'clock sunshine of our living room with my feet propped on the coffee table and a mug of something tasty at my side. Cloudy day? No clean mugs? Wait for tomorrow, and maybe it would deserve a little bit of this book.

This arrangement couldn't be sustained. This morning I woke up depressed and unhappy, and instantly I knew that this book was what the day needed if it was to be salvaged. The talk of food, of change, the memories of New York - all of it felt like the author was a very close friend taking me out for lunch in order to lift my spirits. And it worked. ( )
  blueskygreentrees | Jul 30, 2023 |
I read this book as part of a book club; it is definitely not a book that would have caught my attention otherwise. I was pleasantly surprised that I enjoyed this book a little. I never gave any thought to what it must be like to do your job effectively as a food critic or any kind of critic for that matter.

While I did enjoy the book more than I thought I would; after the first disguises and restaurants, I was bored. She was very artful in describing the dishes; her descriptions allowed me to visualize what she was eating but that being said, I didn’t care. Maybe part of my attitude is because I look at food differently. I would never be comfortable going to a restaurant because of the chef or because it’s the hottest ticket in town. I stay away from those places. The pretentiousness of most of the places found in this book is a big turn-off for me.

Ultimately, what touched me the most is Nicky. All he wants is for mommy to be home for dinner. I hope that happened more often when she changed jobs.
( )
  TLL6830 | Feb 27, 2023 |
What can I say...I devoured it! It gave me a cross between Mrs. Doubtfire and Ratatouille times New York in the 90s plus some interesting insights into human nature, so I was taken. ( )
  graceandbenji | Sep 1, 2022 |
This book immersed me in a world so far from the one I live in-- disguising oneself to trick restaurants, going to restaurants that size you up and seat you accordingly, knowing enough about food to know good pate from bad, dealing with grumpy high-powered NYT editors-- that I could not put it down. ( )
  ZannaZori | Aug 3, 2022 |
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Biography & Autobiography. Cooking & Food. Essays. Nonfiction. HTML:GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.
As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.

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