Garlic and Sapphires by Ruth Reichl (2005)
This memoir covers Reichl’s tenure as restaurant critic for the New York Times and includes some of her favorite retaurant reviews and recipes. But what I found even more fascinating were Reichl’s accounts of a critic’s life. To avoid being recognized, she donned a variety of disguises and found herself actually transforming into the people she was pretending to be. All the while, she was eating fabulous meals (and some not-so-fabulous) at New York’s most famous restaurants. The intricate descriptions of the food made me long for a life where four-course, four-wine meals at four-star restaurants is routine. I can also appreciate Reichl’s appreciation for smaller Korean and Japanese restaurants at a time when ethnic food was not so trendy.
Reichl’s book did leave me with one burning question, however: How does a restaurant critic who obviously loves all kinds of food stay so slender?
Tagged: Ruth Reichl