Although I have been challenged to switch professions and translate my passion for food into something readable. I wonder whether I might have the necessary skill sets for this new career especially after this delightful read, "Garlic and Sapphires: The Secret Life of a Food Critic by Ruth Reichl.
In her third memoir, Ruth focuses on her life as a food critic and highlights the fabulous meals enjoyed during her tenure at The New York Times. To ensure that she is reviewing the "true" nature of each restaurant she visits, she decides to dine incognito.
This culinary adventure is a whole lot of fun as we read about her disguises and how she adopts a different persona for each dining experience. An engaging book which has given me a deeper appreciation for food writing, it's amazing how she is able to make these restaurants larger than life. Reading this book makes me want to visit New York and try all those restaurants! *wistful sniffs*
One of my favourite moments is when Ruth brings back a gigantic lollipop for her son, Nicky:
He gazed at it dazzled by the gorgeous object that had just entered his life. "Can I really eat it?"
"Yes," I said "but it might take a couple of years."
He stood back and examined it. "I don't think I will," he decided, petting the giant candy. "This isn't one of those foods that you eat. It's one of the ones that's only supposed to make you happy."
I might doubt my abilities to write about food as eloquently as Ruth is able to. But perhaps what she said here is true, "All it really takes to be a restaurant critic is a good appetite."
Post note: If you would like to start from the beginning of her journey towards becoming a food critic, can read her first two books: Comfort me with Apples and Tender to the Bone.
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