New York Times Food Critic Ruth Reichl

A hilarious adventure in anonymous fine-dining

Have you ever wondered how Food Critics avoid recognition?  How magazine editors feel when their clients stop advertising because of a poor review?  How Food Critics feel about what readers say? What it’s like to be married to, or child or friend of a Food Critic who is constantly assuming other identities.. all in the name of a day’s work?

Garlic and Sapphires by Ruth Reichl, published in 2005, is an engaging adventure for the reader who wants to tag along with the celebrated Food Critic of the highly acclaimed New York Times as she ventures out to eat in the best restaurants, a new character every day.  In order to execute her role anonymously she has to assume the identities of her many made-up characters.  Her thought processes and the ways in which she develops those characters – and their behaviours – provides plenty of food for thought and more than one belly laugh!  As do the reactions of restaurant staff when she attends, in-and-out of disguise, for her reservation!

I really enjoyed this book and will be reading the others, outlined on her web site. As well, you might like to know that Ruth has a series of programs at the Gourmet Magazine website. A final note … she provides some tasty recipes throughout the book and the magazine website also has lots!  Bon Appetit!