Garlic and Sapphires Audiobook By Ruth Reichl cover art

Garlic and Sapphires

The Secret Life of a Critic in Disguise

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Garlic and Sapphires

By: Ruth Reichl
Narrated by: Ruth Reichl
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Includes an interview with the author and recipe cards!

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.

What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.

As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.©2005 Ruth Reichl; (P)2005 Random House, Inc. Random House Audio, a division of Random House, Inc. Celebrity Chefs & Restaurants Culinary Adventures Biographies & Memoirs Gastronomy Art & Literature Entertainment & Celebrities Food & Wine Journalists, Editors & Publishers Theater Celebrity

Critic reviews

"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
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It was interesting and entertaining hearing about Ruth’s experiences as the head critic for the NYT and how she used disguises to keep herself anonymous while she was doing it. It was an easy listen and I enjoyed it. But the author’s reading of the story was better when she was just being herself rather than doing all of the voices of the other characters. I found the voices a bit overdone. Overall though, I recommend this book for the foodies out there!

Fun behind the scenes look at the job of NYT food critic

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Savored every story! Ruth’s story telling and hearing it in her own voice is wonderful

If you’re a foodie, this is for you

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This book is so enjoyable--I love that she included the eating experience and then the review. To hear her describe all she went through in the visits to the restaurants and how those combined to become the actual review is wonderful. Her descriptions of dishes are mouth-watering to say the least. They make you want to move to New York and go to all the restaurants. I have to give her only four stars, in keeping with Ms. Reichl's reviews. :) What a delightful diversion!!

Fantastic!!

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This is a good book. I picked the abridged over the unabridged this time, because the abridged version is read by the author. But so much is missing! In the book, chapters of narratives end in Ruth's newspaper column, which serves as a conclusion for each story. Those are cut out (so the stories are left to dangle, without the readers knowing how her article turned out). The entire "umani" sushi experience is gone, as well as other great segments.


Stay with the unabridged! I am very sorry that I didn't.

Way too abridged!

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If you liked Tender At The Bone, you will love this book. You haven't read Tender At The Bone? You will love that too. Ruth Reichl is the best writer on food and the best autobiographer we have writing today.

Great Book

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