Book Store   Audio Books   Child Books   Comic Books   Computer Books  
Garlic and Sapphires Books In Print, Audio Books.
Home » All Books » Audio CDs » Cooking/Food/Wine

Audio CDs • Computers/Internet
Audio CDs • Biographies/Memoirs
Audio CDs • Parenting/Families
Audio CDs • Children's Fiction
Audio CDs • Reference
Audio CDs • Sports/Outdoors
Audio CDs • Religion/Spirituality
Audio CDs • Mystery/Thrillers
Audio CDs • Music
Audio CDs • Authors
Audio CDs • Sci Fi
Audio CDs • History

Garlic and Sapphires
buy bestselling books in print, audio books
Garlic and Sapphires List Price: $27.50
Our Price: $27.50
You Save: $0

Features
 Abridged
 Audiobook
[ + Zoom ]   [ Buy Now ] Book : Usually ships in 24 hours
Garlic and Sapphires description
Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist--a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations.
Amazon.com Interview
We chewed the fat with Ruth. Read our interview.
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. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. --Daphne Durham

More from Ruth Reichl


Tender at the Bone

Comfort Me with Apples

The Gourmet Cookbook

Remembrance of Things Paris

Endless Feasts

Gourmet magazine


Amazon.com's The Significant Seven
Ruth Reichl answers the seven questions we ask every author.


Q: What book has had the most significant impact on your life?
A: Kate Simon’s New York Places and Pleasures. I read it as a little girl and then went out and wandered the city. She was a wonderful writer, and she taught me not only to see New York in a whole new way, but to look, and taste, beneath the surface.

Q: You are stranded on a desert island with only one book, one CD, and one DVD--what are they?
A: Ulysses by James Joyce. What better place to finally get through it?

Keith Jarrett's The Köln Concert. If you’re going to listen to one piece over and over, this is one that doesn’t get tiresome.

How to Build a Boat in Five Easy Steps. Since I’m going to be watching one movie over and over, it might as well be useful.

Q: What is the worst lie you've ever told?
A: I’m such a good liar, I wouldn’t know where to begin.

Q: Describe the perfect writing environment.
A: I can write pretty much anywhere. But I prefer small, cozy spaces, with a good view over a lake or a forest, and room for the cats to curl up.

Q: If you could write your own epitaph, what would it say?
A: "She’ll be right back."

Q: Who is the one person living or dead that you would like to have dinner with?
A: Elizabeth I. She fascinates me. She had a great mind, enormous appetites--and she was a survivor. The most interesting woman of an interesting time, and I have a million questions I’d like to ask her.

Q: If you could have one superpower, what would it be?
A: You mean after creating world peace? This is a hard one. But I’ve always wanted to be able to fly.

Garlic and Sapphires Customer Reviews
  1     2     3  
♥♥♥♥ Delicious!
Reichl is a witty, smart writer who certainly knows her way around food. She has this uncanny ability to make food and the ritual of eating accessible to her reader, no matter how removed the reader may be from the actual setting. I recoiled in horror thinking about shrimp writhing as they died in the 'Dancing Shrimp' centerpiece in a chinese banquet, but nevertheless enjoyed reading her account of the events that unfolded on the evening in question.

The characters that she works with are as colorful as the make-believe characters she invents, ostensibly to avoid being recognized as the restaurant critic of the New York Times. As she dons her various disguises, she adopts a whole new personality. The premise that adopting a new personality influences the experience of eating is as entertaining as it is revelatory. All in all, a refreshing, well-written book.
  1     2     3