Garlic and Sapphires - Ruth Reichl
Garlic and Sapphires is Ruth Reichl's third memoir. This one is focused on her time as food critic for the New York Times and it's funny, fascinating, and compulsively readable.
True foodies don't think like the rest of us and they especially don't eat like us. Food, both preparation and eating, is a religious experience. Have you ever heard an oenophile describe a wine? An oenophile will taste butterscotch and raisins and a hint of cherry while the rest of us will wince and say, "Vinegar!" Reading Reichl's description of a truffle melting on her tongue delighted both the writer and the food lover in me.
The thing about Reichl is it's never just about food. She has a well-honed wit and a keen eye for the human condition and she never fails to make you stop and think about the world and your place in it. I loved Tender at the Bone and Comfort Me With Apples and am delighted to say that Garlic and Sapphires is every bit as wonderful. I can't wait to read about her Gourmet Magazine years.