JasonKoivu

A bit more sapphire than garlic.

Ruth Reichl's book about her time as the New York Times food critic is mainly focused on her need to don disguises in order not to be recognized in the restaurants she was reviewing and how changing her appearance opened her eyes to how people are treated due to their physical appearance and projected personality. Therefore, foodies will find less about food in Garlic and Sapphires and more about fashion.

I was hoping for more about the food. I guess I neglected to read the book's subtitle, The Secret Life of a Critic in Disguise. I guess I've gone too far in my efforts not to judge a book by its cover. Reading and believing what the title says is kind of important.

Don't get me wrong, I did enjoy reading about Reichl's ridiculous hoop-jumping with wigs, make-up, clothing and personas in her successful efforts to fool the waitstaff of NY's finest eateries, even if her insights were nothing earth-shattering. I mean, most people know by now that bossy, demanding people get what they want while the meager among us get the scraps, if anything. But just the same, Reichl's stories and storytelling were quite entertaining, I also voyeuristically enjoyed her descriptions of fancy NY restaurants, and there was just enough meat on dining to whet my appetite (<--wow, that was cheesy).