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

Reichl, Ruth

Brossura

ISBN 10: 0143036610 ISBN 13: 9780143036616

Casa editrice: Penguin Publishing Group, 2006

Riassunto

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.

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Recensione:

"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

L'autore:

Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). She has authored the critically acclaimed, bestselling memoirs My Kitchen Year, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, (originally published as Not Becoming My Mother and Other Things She Taught Me Along the Way), as well as the novel Delicious!. She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

Ruth Reichl is the bestselling author of the memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You, Mom, Finally; the novel Delicious!; and, most recently, the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine for ten years. Previously she was the restaurant critic for The New York Times and served as the food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards for her journalism, magazine feature writing, and criticism. She lives in upstate New York with her husband and two cats.

Su questa edizione

• Editore: Penguin Publishing Group
• Data di pubblicazione: 2006
• ISBN 10: 0143036610
• ISBN 13: 9780143036616
• Rilegatura: Copertina flessibile
• Numero di pagine: 352