I'm not a foodie and I'm not a New Yorker and I'd never heard of Reichl before, which basically makes this book completely foreign territory for me. I listened to it while taking my Christmas road trip across the snowy midwest, munching on twizzlers as I went -- fine french cuisine? Not exactly. ...
One of the best foodie books I've read in a long time - even if I did get ridiculously hungry for good food while reading it. I do NOT recommend reading a couple of chapters and then going out to heat up left-overs :-/The stories of a restaurant critic were fascinating to read, and the way she went ...
An interesting look into the life of a food critic during the 1990's. When she finds out that people have her picture up and lavish her with extras in order to get a better review she puts on disguises and finds out more about herself than she finds completely comfortable as she does so. Littered ...
I really enjoyed this - it was fun reading about the disguises and the characters she developed. And I found myself wanting to go eat all these elegant and wonderful sounding foods - even the foods that I really don't like! She has a real gift for describing a meal in a way that had my mouth water...
I really enjoy a good book about cooking/chefs/restaurants. This did not disappoint. I liked the descriptions of the many personas that the author took on in the process of doing her job and what they taught her about herself. Also, her experiences with food that she described made me envious of som...
This starts with Ruth heading to New York ready to take up the post of the New York Times' restaurant critic. this is a high powered post, as everyone want to impress the food critic and get a good write up for their establishment. She discovered quite how high much pressure there is on her on the p...
A bit more sapphire than garlic. Ruth Reichl's book about her time as the New York Times food critic is mainly focused on her need to don disguises in order not to be recognized in the restaurants she was reviewing and how changing her appearance opened her eyes to how people are treated due to thei...
I have to admit that even though everyone seems to enjoy her writing, I've been avoiding Ruth Reichl. Gourmet magazine is just so out of my league. Too many fussy ingredients, too many fussy steps. It's just not how I cook. I enjoy watching her show on TV; she seems as though she's a lot of fun....
Nobody describes food like Ruth Reichl. Reading her descriptions made me want to take a flight to New York and enjoy all those restaurants that had gathered her high marks. The narration can perhaps drag on a little bit. There were times where I found myself not caring so I left the book untouched f...
Follows Reichl's transition from main food critic at the LA Times to the equivalent post at the NY Times - although in NYC, the NYT food critic is a much bigger deal, which she discovers on a flight to New York, when she is sandbagged by her seatmate, a server at a major NY restaurant. The "Reichl ...
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