As a food critic her job is to review fancy restaurants (obviously), in some special restaurants (ones, that to me sounded like the space needle or canlis in the Seattle area) where lesser fortunate people save up their money for one memorable night in these places. Had she learned any real lessons from her stories and experiences? I am sure she did, but it wasn't really carried through in the story.Although there was one particular part of her tales that really stuck with me. I felt like the story was dry at times with no particular story line or outcome-and while there was some of Ruth's personal stories and professional development I felt like it was hard to tell if she had really changed. Throughout the book she features some of her reviews, the stories that went into generating the reviews (including her disguises) and some favorite recipes.I really enjoyed her stories, I thought she was a great food critic because she had a way of describing food that could make you visualize it and almost taste it. This book details her journey and tenure at the renowned paper. One of the book I borrowed from my friends for my Hawaiian vacation was called Garlic and Sapphires, it was written by Ruth Reichl who is the current editor at Gourmet magazine and was the NY Times food critic prior to that.
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