Garlic and Sapphires
Garlic and Sapphires
Nonfiction | Autobiography / Memoir | Adult | Published in 2005
Book Brief
352
Autobiography / Memoir • Nonfiction
New York City • 1990s
2005
Adult
18+ years
Super Short Summary
Garlic and Sapphires by Ruth Reichl recounts her time as a food critic for the New York Times, using disguises to dine incognito and experience restaurants as a common patron. Through various personas, Reichl uncovers contrasting treatment and champions diverse, ethnic eateries, ultimately transforming the paper’s approach to restaurant reviews before leaving to become the editor-in-chief of Gourmet magazine.
Informative
Humorous
Emotional
Adventurous
Contemplative
Reviews & Readership
Review Roundup
Ruth Reichl's Garlic and Sapphires is praised for its engaging and humorous narrative, offering an insightful look into the world of restaurant criticism. Reviewers commend her vivid storytelling and personal anecdotes. Some note occasional repetitiveness in themes and experiences. Overall, the book is celebrated for its wit and culinary passion, despite minor flaws.
Who Should Read Garlic and Sapphires?
Fans of culinary memoirs and food critiques will relish Garlic and Sapphires by Ruth Reichl. Readers who enjoyed Anthony Bourdain’s Kitchen Confidential or Julie Powell’s Julie & Julia will appreciate Reichl’s witty narratives and insider perspectives on the restaurant industry. Ideal for food enthusiasts and lovers of transformative personal stories.
352
Autobiography / Memoir • Nonfiction
New York City • 1990s
2005
Adult
18+ years
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