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Garlic And Sapphires: The Secret Life Of A Critic In Disguise,New
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Author Of Save Me The Plums Ruth Reichls Iconic, Bestselling Memoir Of Her Time As An Undercover Restaurant Critic For The New York Times'Expansive And Funny.' Entertainment Weeklyruth Reichl, Worldrenowned Food Critic And Former Editor In Chief Of Gourmet Magazine, Knows A Thing Or Two About Food. She Also Knows That As The Most Important Food Critic In The Country, You Need To Be Anonymous When Reviewing Some Of The Most Highprofile Establishments In The Biggest Restaurant Town In The Worlda Charge She Took Very Seriously, Taking On The Guise Of A Series Of Eccentric Personalities. In Garlic And Sapphires, Reichl Reveals The Comic Absurdity, Artifice, And Excellence To Be Found In The Sumptuously Appointed Stages Of The Epicurean World And Gives Usalong With Some Of Her Favorite Recipes And Reviewsher Remarkable Reflections On How Ones Outer Appearance Can Influence Ones Inner Character, Expectations, And Appetites, Not To Mention The Quality Of Service One Receives.[A] Wonderful Book, Which Is Funnyat Times Laughoutloud Funnyand Smart And Wise. Jonathan Yardley, The Washington Post
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- Q: How many pages does this book have? A: This book has three hundred fifty-two pages. It's packed with engaging stories and insights from Ruth Reichl's experiences as a food critic.
- Q: What is the binding type of this book? A: The binding type is paperback. This makes it lightweight and easy to handle while reading.
- Q: What are the dimensions of this book? A: The dimensions are five point four inches in length, zero point seventy-five inches in width, and eight point four inches in height. These dimensions make it a convenient size for reading.
- Q: What age group is this book suitable for? A: This book is suitable for adults and older teens. It contains humor and insights that resonate with a mature audience.
- Q: Is this book suitable for someone who loves food writing? A: Yes, this book is perfect for food writing enthusiasts. Ruth Reichl's unique perspective as a food critic brings the culinary world to life.
- Q: What themes are explored in this memoir? A: The memoir explores themes of identity, perception, and the dining experience. Reichl shares how disguises impacted her reviews and interactions.
- Q: How should I care for this paperback book? A: To care for this paperback book, keep it away from moisture and direct sunlight. Store it upright on a shelf to maintain its shape.
- Q: Can I clean this book if it gets dirty? A: Yes, you can clean this book gently. Use a soft, dry cloth to wipe the cover, but avoid using water or cleaning solutions.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or exchange. Most sellers have customer service options for these situations.
- Q: Is there a return policy for this book? A: Yes, there is typically a return policy for this book. Check the seller's return policy for specific details regarding time frames and conditions.
- Q: How do I know if this book is right for me? A: This book is right for you if you enjoy engaging narratives about food and the restaurant industry. It's ideal for readers who appreciate humor and culinary insights.
- Q: What makes this memoir different from other food-related books? A: This memoir is unique because it combines humor, personal anecdotes, and critiques from an undercover perspective. Reichl's approach adds depth to the food narrative.
- Q: Are there any recipes included in this book? A: Yes, the book includes some of Ruth Reichl's favorite recipes. These recipes complement her stories and enhance the reading experience.
- Q: Who is the author of this book? A: The author is Ruth Reichl, a renowned food critic and former editor of Gourmet magazine. Her expertise and experiences greatly enrich the memoir.
- Q: What genre does this book belong to? A: This book belongs to the memoir genre. It combines elements of humor, food writing, and personal reflection.