Garlic and Sapphires is
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.
Join us Saturday, Oct. 13, 2 to 3 p.m. for the second of our discussion groups exploring one of the four books featured in our DRACUT READS and EATS!
celebration of our Community Farming Heritage!
Copies of all four books are available in our lobby, or ask at our Main Desk.