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Garlic And Sapphires


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In the bestselling tradition of Nigel Slater and Anthony Bourdain, comes the sumptuous and riotous account of undercover food critic Ruth Reichl

About the Author

Ruth Reichl began cooking at the age of seven. It was pure self-defense; her mother, who was affectionately known as ‘the Queen of Mold,’ inadvertently poisoned people, and Ruth felt she could do a slightly better job. Trained as an art historian, she ended up following her passion for food. She had a modest restaurant in Berkeley, then became the restaurant critic of The Los Angeles Times and then the New York Times before being named Editor in Chief of Gourmet Magazine. She has written four memoirs and three cookbooks, but Delicious! is her first novel.

She lives in New York with her husband and son - and deeply regrets that she neglected to give them any reason to learn to cook.


If this was just an account of life as a restaurant critic, it would be interesting enough. But Ruth Reichl somehow makes this an investigation into personality. In order not to be recognized when on the job as The New York Times' restaurant reviewer, she adopts a number of disguises and notes the effect this has on her own character and behavior. Oh, and the food: when she writes about what she's eating, I just salivate
*Stylist Magazine*

Riotously, effortlessly entertaining - Ruth Reichl is witty, fair-minded, brave and a wonderful writer
*New York Times*

Fast, funny, always near the knuckle - the best kind of food writing - it makes you hungry
*Elisabeth Luard*

A pleasure from start to finish

Reading Ruth Reichl on food is almost as good as eating it
*Washington Post*

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