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Zusatztext "This wonderful book is funny—at times laugh-out-loud funny—and smart and wise." — The Washington Post "Reichl is so gifted . . . the reader remains hungry for more." — USA Today "Expansive and funny." — Entertainment Weekly Informationen zum Autor Ruth Reichl Klappentext Ruth Reichl's bestselling memoir of her time as an undercover restaurant critic for The New York Times 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. "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." -Jonathan Yardley, The Washington Post“I’m a restaurant critic,” I told the woman in the wig shop, “and I need a disguise that will keep me from being recognized.” “That’s a new one on me,” she said. “Do you have a special restaurant you’re working on at the moment?” “Yes,” I said, remembering the fragrant aroma of the soup I had eaten on my last visit to Lespinasse. When I dipped my spoon into the broth shimeji mushrooms went sliding sensuously across my tongue with the lush texture of custard. I tasted lemongrass, kaffir lime, mushroom and something else, something that hovered at the edge of my mind, familiar but elusive. I took another taste and it was there again, that sweetness, hiding just behind the citrus. It came whirling into my consciousness and then slid maddeningly away before I could identify it. “The food was wonderful,” I told her, “but I think they made me. Everything’s been just a little too perfect. So I want a foolproof disguise.” “Try this,” she said, opening a drawer and pulling out a cascade of hair the color of Dom Perignon. As the wig caught the light the color changed from pearl to buttercup. The hair fell across my face as gently as silk. I squeezed my eyes tight, not wanting to look until it was seated right. I could feel it settle into place, feel the soft strands graze my shoulders just below my ears. “Wait!” she cried as my eyes started to open, and she leaned forward and tugged at the wig, adjusting it. “Okay,” she said at last, “you can open your eyes now.” The champagne blonde in the mirror did not seem to be wearing a wig. The hair looked real, as if it were growing out of the scalp. Even the dark eyebrows looked right, as if this woman had so much confidence she didn’t care who knew that she dyed her hair. My mouth dropped open. “Oh!” I said stupidly, “oh my.” I don’t think I would have recognized myself if we had met walking down the street, and I had yet to put on any makeup. Somehow this cut, this color, made my cheeks pink, my eyes almost violet, my lips seem redder than they had ever been. I felt new, glamorous, bursting with curiosity. What would life be like for the woman in the mirror? “You were meant to be blonde!” cried the saleswoman, packing the wig into an old-fashioned hatbox. She looked wistfully at the hair and said, “You’ll come back and tell me what happens, won’t you?” “You mean whether I’m recognized at Lespinasse?” “Well,” she said, “that too. But what I mostly want to know is—do blondes really have more fun?” Zusa...
