Word: reichl
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GARLIC AND SAPPHIRES RUTH REICHL When Reichl became the New York Times' food critic in 1993, she swiftly set about dismantling the work of her predecessors. To pages previously devoted to fussy French cuisine she introduced Japanese soba and Korean bulgoki, and she handed out stars to places earlier critics wouldn't have gone to wearing surgical gloves. She wore disguises so she could experience the service that ordinary people (i.e. non-food critics) get. Reichl writes dazzlingly about food, of course, but she also explores how liberating it can be to dress up as somebody else. She liberates...
...YORK Name: The Gourmet Institute Dates: Oct. 21-23, '05 This venerable cookaway program offers a weekend in the test kitchens of Gourmet magazine and features seminars with editor Ruth Reichl and classes by some of the world's most celebrated chefs, including Floyd Cardoz, Eric Ripert and Jean-Georges Vongerichten...
...RUTH REICHL...
Breathy, blond Chloe; bitter, tweed-wearing Emily; and bland spinster Betty: that's a sample of the personas that former New York Times restaurant critic Reichl inhabited in her quest to remain anonymous to Manhattan's foodie establishment as she reviewed her way through highfalutin four-star eateries and dingy Japanese noodle shops. But this tasty (forgive me) chronicle of disguise--sentimental and hilarious--also conveys the sheer delight that people feel when sinking their teeth into a truly memorable meal...
Monday, April 25. Ruth Reichl reads from and discusses “Garlic and Sapphires: The Secret Life of a Critic in Disguise.” 6 p.m. Free. Brattle Theatre, 40 Brattle...