Book 9: Garlic and Sapphires

This is the third book, I've read from rr. It was probably my least favorite - but I think I find food critic work less interesting than in the kitchen work. The first two novels were about her love of food - the development, her food heros, communal living, etc. Her other books were filled with terrific food, hippies, completely crazy but genuine people, california living, love and passion. This book included far too many pretentious people - chefs, waiters, and nytimes writers. I didn't like the people and I didn't like who ruth was becoming. I definitely recommend the book for those that have read her series, for those that find rc work interesting, or those that just want a good story. I'm sure the characters won't bother every one the way that they bothered me. Her book just highlighted the people, for me, the make food yucky. But then again, I'm totally a hippie slash 50's housewife when it comes to my food - I like it created out of love.

 Book Review:
Ruth Reichl, world-renowned food critic and 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. http://www.amazon.com/Garlic-Sapphires-Secret-Critic-Disguise/dp/0143036610/ref=sr_1_1?s=books&ie=UTF8&qid=1334594826&sr=1-1

Average Customer Review: 4.1 out of 5 stars  See all reviews (172 customer reviews)