Garlic and Sapphires: The Secret Life of a Critic in Disguise
English | ISBN: 0143036610 | edition 2006 | PDF | 352 pages | 1 mb
What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food–she can describe a dish in such satisfying detail that it becomes
unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognito–each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure.