"Garlic and Sapphires" is a memoir by Ruth Reichl, a renowned food critic and former editor of Gourmet magazine. The book chronicles her experiences dining anonymously at various restaurants, using disguises to avoid recognition. Through these adventures, she explores the world of fine dining and the complexities of food criticism. In the memoir, Reichl shares her encounters with chefs, waitstaff, and the culinary scene, highlighting the importance of authenticity in food. The title refers to the contrast between the simple pleasures of garlic and the luxurious allure of sapphires, symbolizing her journey through the diverse landscape of gastronomy.