I wouldn't have expected that this impulse pick-up tossed in the library basket would have been such a hit around the house, but Ruth Reichl's Garlic and Sapphires: The Secret Life of a Critic in Disguise is the most excitement we've had all week. I wrestled it away from Giles, took my turn, then passed it to Felix's waiting hands.
Ms. Reichl's accounts of her adventures as the New York Times food critic--a job for which she assumes various disguising personas--are fascinating. Her writing is warm and rich, and as she describes the arcane-to-us world of high-end restaurants, we feel like anthropologists exploring a new culture. But even more compelling are the truths she learns about herself and others--petty, generous, pretentious, merciful--as she goes about her business in various disguises.
One unfortunate paragraph contains extremely crude language, but otherwise: engaging and delightful.
That book sounds wonderful, I'll have to see if my library has it.
ReplyDeleteI've always thought being a food critic would be a great job (although I'd probably way 300 lbs. if I went out to dinner as much as they do).
Yes, I enjoyed that book as well. You might enjoy another interesting food book...It Must Have Been Something I Ate by Jeffrey Steingarten.
ReplyDeleteOooh, Jeffrey Steingarten is wonderful! Both his books are good.
ReplyDeleteI think my favourite food writer is still John Thorne, though. He was the first food writer I read. He even beats out Elizabeth David.