Monday, October 3, 2011

Garlic and Sapphires by Ruth Reichl

I actually forget where I heard about this book, but any book about food usually ranks high on my list. The subtitle of this book is "The Secret Life of a Critic in Disguise" and that's exactly what it is.

Reichl was the New York Times restaurant critic for 6 years and she went through various incarnations of herself to get in and out of restaurants without being noticed. Notice I said incarnations of herself vs disguises. As you read how Reichl (with help from her friends) puts together the disguises, she really embodies each person and finds that each person is really a part of her (some are kind of mean though).

As much as I love reading about food, I love eating it. My health problems cause me to have to avoid a lot of foods that sound wonderful so I live vicariously through food books. Reichl is a great writer with the ability to bring you right down at the table with her. It helps she includes several of her favorite recipes as well.

Better than reading about food is cooking it. Thanks to my dad, I can cook and bake pretty well and spend a lot of time in my kitchen. With the thoughts of the food from Garlic and Sapphires, I'm adjourning to the kitchen to come up with another great meal.
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