She describes her position at the Los Angeles Times, in contrast, as “cozy” and welcoming. She has misgivings about the transition, worrying about rumors that the New York Times is a “snake pit” filled with people who would stab her in the back just to get ahead. The book opens in 1992, as Reichl moves across the country to assume her new position as restaurant critic for the New York Times. Reichl sprinkles the prose chapters of her memoir with clips of relevant restaurant reviews and her own recipes. She has received four James Beard awards for her food writing. Eliot poem “Four Quartets” about “garlic and sapphires in the mud.” Reichl has served as a food critic for both the Los Angeles Times and the New York Times, and was Gourmet magazine’s editor-in-chief from 1999 until it folded in 2009. The title of the book is taken from a line in the T.S. While there, she championed ethnically diverse restaurants and went to extreme lengths-even donning disguises and false identities-to get the authentic, “common woman” dining experience rather than let restaurants cater to her because of her high status. Garlic and Sapphires is Ruth Reichl’s 2005 memoir of her years as a food critic for the New York Times.
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