Book Review: Garlic and Sapphires by Ruth Reichl - Page 2

This is not a tell-all biography, but Reichl's personality is present throughout the book. Generally, the chapters relate her arrangements to visit a restaurant and the subsequent restaurant recon trips, followed by a reprint of the resultant Times review. The deconstruction of the critical process was the most intriguing part of the book. We have the casual retelling of the experience, with the human details, a telling of the kind you would exchange with friends if you were gabbing about what was new. Reichl allows you to see how that relates to a polished, precise, impersonal critique of the restaurant itself. It's as though you are glimpsing Oz behind the curtain; I couldn't help but be mesmerized by the Goldberg devices steaming away behind the efficient final product.

I started reading Garlic and Sapphires late at night, and I had to force myself to put it down. As with an ambrosial meal, I kept wanting just one more bite, one that would linger long after I pushed away from the table. Reichl offers something that is both new and familiar, a variation on a traditional recipe. In doing so, she has created something quick, satisfying and delicious.

Article Author: Bonnie

Bonnie writes about books every Thursday at Fourth-Rate Reader, about everything else at Signifying Nothing, and sometimes she resorts to pictures. She lives in Toronto.

Visit Bonnie's author page — Bonnie's Blog