Garlic and Sapphires by Ruth Reichl with Mandy Naglich

The song “Welcome to New York” has been in my head all week preparing for this episode on the book Garlic and Sapphires: The Secret Life of a Critic in Disguise, a witty and revealing memoir by renowned food critic Ruth Reichl. During her time as The New York Times restaurant critic, Reichl went undercover in elaborate disguises to avoid preferential treatment and uncover the truth about New York’s dining scene. Blending memoir, food writing, and restaurant reviews, the book offers delicious behind-the-scenes stories, vivid character sketches, and reflections on identity, privilege, and the power of perception, all served under the iconic Manhattan skyline.The amazing person who came to me with this book is Mandy Naglich, an author, journalist, and certified taster. She travels the world to report stories on food and drink culture for a variety of outlets as well as her own personal platform, Drinks with Mandy. Her award-winning book, How to Taste, takes readers on a journey into their senses and introduces them to the quirky characters in the world of professional tasting along the way. Cosmo Recipe (Mandy’s Version)0.5 oz cranberry juice0.5 oz pomegranate juice (the stuff you find in the refrigerated section is best!) 0.5 oz fresh-squeezed lime juice 1 oz triple sec (I use Cointreau)1.5-2 oz vodka Shake hard with ice, pour into martini glass, don’t over-strain so you can enjoy the ice-chips, garnish with orange, and enjoy!In This EpisodeMandy’s Linktree (Instagram, TikTok, Writing, and more!)Ruth Reichl’s SubstackNational Homebrew Competition Mandy won this in 2016Cicerone Beer CertificationHow to Taste - Mandy’s BookCork DorkDrinks with Mandy

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