![]() ![]() 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. Ruth Reichl is the bestselling New York-based author of the memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires. She was editor in chief of Gourmet magazine for ten years. 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 us - along with some of her favourite recipes and reviews - her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. This information about Garlic and Sapphires was first featured in The BookBrowse Review - BookBrowses membership magazine, and in our weekly Publishing. ![]() After a few weeks, the garlic should be totally dry and ready to store. Make sure all sides get good air circulation. Hang them upside down on a string in bunches of 4 to 6 or leave them to try on a homemade rack made from chicken wire stretched over posts. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world - a charge she took very seriously, taking on the guise of a series of eccentric personalities. Let garlic cure in an airy, shady, dry spot for about 2 weeks. ![]() Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. ![]()
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