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Garlic and Sapphires: The Secret Life of a Critic in Disguise - Ruth Reichl
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Ruth Reichl:

Garlic and Sapphires: The Secret Life of a Critic in Disguise - Paperback

2006, ISBN: 0143036610

[SR: 44445], Paperback, [EAN: 9780143036616], Penguin Books, Penguin Books, Book, [PU: Penguin Books], 2006-03-28, Penguin Books, Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for The New York TimesRuth 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.“As a memento of her time at the Times she gives us this wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —, 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 SevenRuth 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 a, 3048891, Memoirs, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 2420, Business, 2419, Professionals & Academics, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 172763, Journalists, 2419, Professionals & Academics, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 7538384011, Culinary, 2419, Professionals & Academics, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 2445, Women, 2437, Specific Groups, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 6, Cookbooks, Food & Wine, 4264, Asian Cooking, 4196, Baking, 4219, Beverages & Wine, 4207, Canning & Preserving, 7661753011, Celebrities & TV Shows, 4229, Cooking Education & Reference, 4252, Cooking Methods, 4208, Cooking by Ingredient, 4201, Desserts, 4327, Entertaining & Holidays, 4285, Italian Cooking, 4256, Kitchen Appliances, 4234, Main Courses & Side Dishes, 4245, Outdoor Cooking, 4251, Professional Cooking, 4257, Quick & Easy, 4262, Regional & International, 4317, Special Diet, 4300, U.S. Cooking, 4336, Vegetarian & Vegan, 1000, Subjects, 283155, Books

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Garlic and Sapphires: The Secret Life of a Critic in Disguise - Reichl, Ruth
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Reichl, Ruth:

Garlic and Sapphires: The Secret Life of a Critic in Disguise - used book

ISBN: 9780143036616

ID: 435172

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 worldaa 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 usaalong with some of her favorite recipes and reviewsaher remarkable reflections on how oneas outer appearance can influence oneas inner character, expectations, and appetites, not to mention the quality of service one receives. aThis wonderful book is funnyaat times laugh-out-loud funnyaand smart and wise.a "aThe Washington Post" aReichl is so gifted . . . the reader remains hungry for more.a "aUSA Today" aExpansive and funny.a "aEntertainment Weekly" Garlic and Sapphires: The Secret Life of a Critic in Disguise Reichl, Ruth, Penguin Books

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Garlic and Sapphires: The Secret Life of a Critic in Disguise - Ruth Reichl
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Ruth Reichl:
Garlic and Sapphires: The Secret Life of a Critic in Disguise - used book

ISBN: 0143036610

ID: 2798834

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 biographies,business,cooking,journalists,memoirs,professional,professional cooking,professionals and academics,specific groups,women Holiday Cooking, Penguin Books

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Ruth Reichl:
Garlic and Sapphires: The Secret Life of a Critic in Disguise - new book

ISBN: 9780143036616

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The Secret Life of a Critic in Disguise A new installment in the Gourmet editor-in-chief's series of memoirs recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into how her dining experiences changed according to her character and whether or not she was recognized. By the author of Comfort Me with Apples. Reprint. Bücher / Fremdsprachige Bücher / Englische Bücher / Ratgeber & Freizeit / Kochen & Genießen 978-0-14-303661-6, Penguin Books Ltd

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Garlic and Sapphires: The Secret Life of a Critic in Disguise - Ruth Reichl
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Ruth Reichl:
Garlic and Sapphires: The Secret Life of a Critic in Disguise - new book

ISBN: 9780143036616

ID: 469030091

A new installment in the Gourmet editor-in-chief´s series of memoirs recounts her visits to some of the world´s most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into how her dining experiences changed according to her character and whether or not she was recognized. By the author of Comfort Me with Apples. Reprint. The Secret Life of a Critic in Disguise Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher>Ratgeber & Freizeit>Kochen & Genießen, Penguin Books Ltd

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Details of the book
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author:

Reichl, Ruth

Title:

Garlic and Sapphires: The Secret Life of a Critic in Disguise

ISBN:

0143036610

In this "New York Times" bestseller, beloved food writer Reichl, an unlikely master of disguise, presents her adventures in restaurant reviewing for "The New York Times."

Details of the book - Garlic and Sapphires: The Secret Life of a Critic in Disguise


EAN (ISBN-13): 9780143036616
ISBN (ISBN-10): 0143036610
Paperback
Publishing year: 2006
Publisher: PENGUIN
333 Pages
Weight: 0,313 kg
Language: eng/Englisch

Book in our database since 10.05.2007 07:56:38
Book found last time on 17.12.2016 22:13:27
ISBN/EAN: 0143036610

ISBN - alternate spelling:
0-14-303661-0, 978-0-14-303661-6

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