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Book was listed as being in good condition; I would have said fair since it has quite a bit of water damage.
Perhaps this book is not for the true connoisseur, but for those of us who enjoy good food, good wine, good company, and a good story. Reichl appreciates food in ways that most of us could only imagine, but as readers we are indiscriminately brought into this world.
When Ruth Reichl decided to become the restaurant critic for the New York Times, she had to give up a sunny, relatively anonymous way of life in California to become one of the most watched-for faces on the culinary circuit. I had half of this book left when I had to report for jury duty and, though my choice was unintentional, I could not have had a better companion to fill a day of waiting and boredom.
Her style is easy and inviting, and instead of pictures we are given sporadic reviews that appeared in the Times and some of her own enticing recipes. In an effort to do her job well, Reichl not only had to develop a thick skin, but also a number of different characters to play (with full costumes and personalities) when doing her research.
These discoveries and transformations not only impact her relationships - especially poignant are those with her young son, Nick - but also her understanding of herself from commune to critic.Having written for perhaps the most venerable newspaper around, I expected the quality of Reichl's writing to be good. The mere sight of a mushroom on my plate makes me nervous, but I was still able to enjoy these restaurant tales as though I had a broader palate.
or if you find yourself stuck on jury duty, this is a fun read.
Now how is "the most important restaurant critic in the world" to get her job done.With the help of wigs, makeup and vintage clothes, Reichl morphs into Molly, Miriam, Chloe, Brenda, Betty and Emily, fooling every sharp-eyed waiter and restaurateur in the city. But New York throws out the welcome mat. "New York is the centre of the American restaurant world." And a job at the New York Times as its new restaurant critic could potentially make nervous wrecks of anyone, never mind the new upstart from California, home of veggie burgers and tofu salads. Her personas are hilariously funny even as her reviews are mouth-wateringly delicious. Even before Ruth Reichl arrives, there are "wanted" posters of her in nearly every restaurant in the city, as well as substantial "bounties" for spotting her. So much for anonymity. Unlike the previous critic Bryan Miller with his penchant for French, Italian and Continental establishments, Reichl is an equal opportunity critic - dining and reviewing even Asian, Indian and Latino restaurants, leading her readers into hitherto unknown territory of the city's culinary map.I admit to being a fan after reading her earlier novel "Comfort Me With Apples". And I thoroughly enjoyed "Garlic and Sapphires" which not only has some of her best restaurant reviews and recipes from her own kitchen but also anecdotes of her life in New York and her time at the paper.
This book was very entertaining, and the mind pictures that she creates from her descriptions are wonderful. The narrative of meals described while dining was so real that it made my mouth water to think of the tastes she was portraying. A very good book and quite funny. Looking at food and meals out have a different perspective for me now.
Ruth Reichl explains the genesis for her disguised reviews. We know she's smart; she can't disguise herself as dumb. Her explanation of being asked to become the Times restaurant critic reveals New York to value intellect over comfort or beauty. She portrays herself as a little naive when the Times woos her for the job. It's such a fun book. Sheila Ellenbogen
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