Ruth Reichl has long been my favorite food writer, and I wanted to share Garlic and Sapphires, The Secret Life of a Critic in Disguise, with our Cook the Books Club. I think it's arguably, about the best of her memoirs. Reichl is the recipient of four James Beard awards as well as numerous other prizes, the author of five memoirs and a novel, host of TV shows and editor of several cookbooks. Ruth Reichl is most noted for her entrancing food descriptions and delicious writing in general. At home, I frequently refer to her well edited, and comprehensive tome, Gourmet Today for everyday cooking tips and recipes.
From her Publishers:
As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir.
I love the way she assumed various disguises to find out how all sorts of customers were really treated — so as not to attract any special service for a well-known critic — and Reichl pulls no punches. She can be hilarious, as well as a truly descriptive and evocative food writer.
Deadline for contributing your post is Tuesday, July 31, 2018
Remember that anyone can participate in Cook the Books. To join in the fun, just pick up a copy of our selection from your local bookstore or library, take inspiration from said reading, then cook and post with your thoughts and dish. Then, be sure to share your post link here in the comments or to my email: claudiariley@yahoo.com. New participants are always welcome! (If you have any questions, keave a comment here or check out our Guidelines page .)
Enjoy your reading and cooking!
Honey from Rock
12 comments:
I am a HUGE Reichl fan as well! Was so excited you picked this one and I can't wait to re-read it.
I am loving this so far!!
I so love that this is the selection this month - I actually had never read *any* of her memoirs, and after I finished this one, I went back and read them all...and her novel... and her most recent cookbook, My Kitchen Year. It's been such a goooood rabbit hole to fall into.
Hi Claudia, my post went live this morning. You can find my review and recipe at https://adayinthelifeonthefarm.blogspot.com/2018/06/ruth-riechls-roasted-rhubarb.html and my photo at https://1.bp.blogspot.com/-9F9QQv77B4c/WyzeSceqnaI/AAAAAAAAdCg/DkKTQCtAMRULQU32JE09OOTQdsDQfrJHgCEwYBhgL/s1600/DSCN7576.JPG
Loved this book. Thanks so much.
My post is up, and I'm looking forward to the next book! https://honeyfromrock.blogspot.com/2018/07/amazing-food-from-garlic-and-sapphires.html
Thanks for hosting! Here;s my post! https://www.amyscookingadventures.com/2018/07/pasta-carbonara-cookthebooksclub.html
My post is up! https://rchreviews.blogspot.com/2018/07/garlic-sapphires-simple-celebration.html Thanks so much for leading me to this book - it led to a merry binge of all her memoirs, he novel and finally her cookbook memoir, My Kitchen Year. You created a superfan! :D
Thanks for joining in Lynda! Look forward to reading your post.
Great book choice! Here’s my post! http://www.amyscookingadventures.com/2018/07/pasta-carbonara-cookthebooksclub.html
Love Ruth Reich’s books! Count me in 😊
https://novelmeals.wordpress.com/2018/07/29/garlic-and-sapphires-by-ruth-reichl-cook-the-books/
Tina @Novel Meals
As usual I come running into the party at the last minute--but I brought dessert! ;-)
https://kahakaikitchen.blogspot.com/2018/07/lemon-panna-cotta-for-cook-books.html
Thanks for a great round Claudia. I did my reread as an audio book, that I definitely recommend.
Deb, this time I am the last one ;)
Here's my contribution:
http://www.pulcetta.com/2018/07/recipe-stuffed-zucchini.html
Thanks you Claudia for hosting!
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