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| Ruth Reichl (center) at the Seattle Public Libraries Literary Lions fundraiser, surrounded clockwise by volunteers: Kim Unti, me, and Pam Yates |
Garlic
and Sapphires
The
Secret Life of a Critic in Disguise
By Ruth Reichl
I met Ruth
Reichl when she generously donated her time at the Seattle Public Library
System’s Literary Lions fundraiser Gala as Keynote speaker, and also meeting
guests and signing her books for them. I
can tell you, her books were in high demand.
Her fans were delighted to meet and chat with her. Food is at the heart of her many books. Great cooking, great cuisine, and people sharing
meals together. She has received 6 James Beard awards.
This memoir is
about the author as the New York Times food critic. It’s filled with humor along with heartwarming
insights, of course incredible descriptions of food, restaurant settings, and
also recipes. A New York Times review was
very influential, and had significant impact on a restaurant’s reputation and
business. Restaurant staff would be on
the alert to recognize a food critic by her picture, so they could be sure to
emphasize their best service and dining.
To avoid detection, Ruth would wear disguises.
She didn’t
just go buy a wig and glasses. It’s so
funny to read how she designed and created a full character for each of her
disguises, with the help of friends. She
developed a whole back story for each character she became, and the disguise matched
the personality she wanted to project. The
clothes, the makeup, the hair were consciously put together, as each character came
to life. Beyond the deliciously funny
reactions from friends and family, especially her young son, it was quickly clear
that service at some restaurants changed dramatically depending on the disguise
and personality the author projected.
It was so
interesting to read the stories of her visits to very famous New York
restaurants as well as some lesser known.
Her descriptions of the meals she shared with friends and family vividly
include all senses, and I could easily imagine myself there with a tantalizing
taste on the tongue of restaurant specialties.
After reading about the story behind the review, her New York Times
review itself is also included. There’s
so much humor, especially as she establishes herself with her first
reviews. You’ll also see an evolution of
her creative reviews, as she comes to deeply appreciate the promise a
restaurant needs to deliver as people spend their hard earned money to
experience a beautiful, shared event in their lives. Her honest reviews to guide guests to the
restaurants they’ll enjoy had a real importance.
Ruth says, “This
book is going to have recipes instead of pictures because I want you to be able
to taste what I am talking about.” Now I’m
still cooking and baking my way through the wonderful recipes.
Thereby
hangs a tale . . . .
