![]() ![]() Garlic and Sapphires is a mix of memoir, food reviews, and recipes. Because once someone at a restaurant recognized her, they immediately pulled out all the stops. The book chronicles the lengths Reichl went to in order to dine anonymously. Apparently, being one of the most powerful food critics in the world means that restaurants know you. ![]() Garlic and Sapphires describes the years that Reichl spent covering restaurants in New York and the things she had to do just to do her job. So, when I came across Ruth Reichl’s memoir about her time as the food critic for the New York Times, I considered this the perfect time to live vicariously through someone else’s eating adventures. I considered this about as win-win as a job could get-especially as those meals were paid for by your employer. Not because I thought I’d be all that great at it, but because it just seemed like “the life.” You go out to eat all the time, try exceptional dishes, and get to write about it. But from the time I reached adulthood, I wanted to be a food critic. What am I reading this week? Garlic and Sapphires: The Secret Life of a Critic in Disguiseby Ruth Reichl.įrom the time I was a child, I wanted to be a writer. ![]()
0 Comments
Leave a Reply. |