Alacrity

My foodie friend A.L. recommended that I read Ruth Reichl’s Garlic and Sapphires: The Secret Life of a Critic in Disguise, and for that I salute her. In addition to being a tell-all by a reviewer, I believe it’s also secretly a promo for NYC restaurants being as I was practically salivating all over the glorious food descriptions; Reichl is truly talented at critiquing meals and establishments. I wish I had some foie gras now! While donning a bunch of different disguises and dining at luxurious restaurants sounds appealing, we the readers find that it is quickly draining, especially at such a high-profile daily as The New York Times. As an added bonus are some recipes from Reichl’s own person stash, recipes that don’t look too daunting and sound reasonable. A common theme in the memoir is that there is a balance between total food snob and one who is more proletarian. It reminds me of the dead chef in Ratatouille (yes, I know I won’t shut up about that delightful little film), Gusteau, who champions the notion that “Anyone can cook” or in this case, anyone can enjoy food. You don’t even have to be a food warrior who tries to trip up young sommeliers to appreciate food. Eat what you like! I’m down with that.