Garlic & Sapphires

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  • Engels
  • Paperback
  • 9780099489979
  • 01 maart 2007
  • 352 pagina's
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Ruth Reichl

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 YearTender 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.

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Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark.



"Genuinely touching, wonderfully revealing" NEW YORKER

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic.
____________________________________________________


Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark. There is her stint as Molly, a frumpy blonde in an off-beige Armani suit that Ruth takes on when reviewing Le Cirque resulting in a 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. Then there is the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. She becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother.

What is even more remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also in character revealing how one's outer appearance can very much influence one's inner character, expectations, and appetites.

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Inhoud

Taal
en
Bindwijze
Paperback
Oorspronkelijke releasedatum
01 maart 2007
Aantal pagina's
352
Illustraties
Nee

Betrokkenen

Hoofdauteur
Ruth Reichl
Hoofduitgeverij
ARRO

Vertaling

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

Overige kenmerken

Extra groot lettertype
Nee
Product breedte
129 mm
Product hoogte
21 mm
Product lengte
198 mm
Studieboek
Nee
Verpakking breedte
128 mm
Verpakking hoogte
25 mm
Verpakking lengte
197 mm
Verpakkingsgewicht
524 g

EAN

EAN
9780099489979

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    Wat een heerlijke boeken schrijft Ruth Reichl, als echte eet & drink liefhebben zowel zakelijk als privé heb ik tijdens mijn vakantie met plezier al haar boeken verslonden.
    De omschrijving van alle diners zijn watertandend lekker en dan de zoektocht naar weer een nieuwe vermomming zeer vermakelijk.
    Ik lees als het even kan boeken in de oorspronkelijke taal en ik denk dat dat in dit geval het enige juiste is om haar toon te vatten.
    Ga! Lees!

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