Garlic and Sapphires
The Secret Life of a Critic in Disguise
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- ¥2,000
発行者による作品情報
Author of Save Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times
"Expansive and funny." —Entertainment Weekly
Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world—a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us—along with some of her favorite recipes and reviews—her remarkable reflections on how one’s outer appearance can influence one’s inner character, expectations, and appetites, not to mention the quality of service one receives.
“[A] wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post
PUBLISHERS WEEKLY
As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book Reichl's third lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorc e, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises which include wigs, makeup, thrift store finds and even credit cards in other names help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work which also includes the finished reviews that appeared in the newspaper, as well as a few recipes ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before.
