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[부산 경성대.부경대역점] 서가 단면도
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 최근작 : | <사과 한 알의 행복> … 총 63종 (모두보기) |
| 소개 : | '구어메'지의 편집장이며 작가. '뉴욕 타임스'지와 '로스앤젤레스 타임스'지의 레스토랑 평론가로 일했다. 지은 책으로 <Tender at the Bone>가 있다. |
A new installment in the Gourmet editor-in-chief's series of memoirs recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into how her dining experiences changed according to her character and whether or not she was recognized. By the author of Comfort Me with Apples. Reprint.
The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.
Author of Save Me the Plums Ruth Reichl&;s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times
Ruth Reichl, world-renowned 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 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. 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 favorite 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.
&;[A] wonderful book, which is funny&;at times laugh-out-loud funny&;and smart and wise.&; &;Jonathan Yardley, The Washington Post
Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for The New York Times
Ruth Reichl, world-renowned 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 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. 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 favorite 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.
“As a memento of her time at the Times she gives us this wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post
The editor-in-chief of "Gourmet" recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.
Author of Save Me the Plums Ruth Reichl&;s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times
Ruth Reichl, world-renowned 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 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. 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 favorite 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.
&;[A] wonderful book, which is funny&;at times laugh-out-loud funny&;and smart and wise.&; &;Jonathan Yardley, The Washington Post
Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for The New York Times
Ruth Reichl, world-renowned 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 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. 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 favorite 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.
“As a memento of her time at the Times she gives us this wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post