Garlic and Sapphires

Starred review from February 14, 2005
As the New York Times
's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book—Reichl's third—lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorcée, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises—which include wigs, makeup, thrift store finds and even credit cards in other names—help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work—which also includes the finished reviews that appeared in the newspaper, as well as a few recipes—ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before. Agent, Kathy Robbins.

Starred review from October 1, 2005
Just as eating in restaurants is about more than food, being a reviewer involves more than writing. These principles are illustrated constantly in Reichl's account of her six years as the restaurant critic for the "New York Times". She devotes much of the book to how she hid her identity by creating disguises and accompanying personalities when dining out and the effects these had on her family and friends. The jealousies and infighting at the "Times", an unpleasant place to work according to the author, are yet another problem. Nevertheless, her tale is the most entertaining of her three memoirs because of her enthusiasm for good food and her love of the diversity and romance of her native city. While Reichl herself is an expert reader, Bernadette Dunne truly becomes the critic, capturing both the joy and pathos of Reichl's life. Highly recommended for public libraries and collections strong in food, journalism, and New York City culture.

Copyright 2005 Library Journal, LLC Used with permission.