Word: reichle
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...irony of criticizing a book for its journalistic style in a newspaper column does not escape me. I only wish Reichl had studied how other journalists have successfully made the leap from 500 words to 50,000. Frank Rich (“Ghost Light”) and Thomas L. Friedman (“From Beirut to Jerusalem”), who are current columnists for the Times, immediately come to mind...
...during her tenure as food critic for the New York Times, Ruth Reichl did everything she could to keep waiters and maître d’s from recognizing her and spoiling the integrity of the meal. After all, what kind of food critic would allow her judgment to be swayed by special treatment...
...Since Reichl spent the better part of six years writing hundreds of reviews of eclectic restaurants, I suppose she can’t be faulted for her fragmented style. Thankfully, she uses enough flowery language to keep the reader savoring her literary fare...
What Harvard student wants to probe the methods of introspection in a novel about eating? Reichl writes about food with practiced precision, identifying unique flavors with an effective economy well-studied among journalists...
...Reichl is known for stirring controversy by giving small, nontraditional establishments the same attention as NYC big names. The two aforementioned Japanese holes-in-the-wall—which are still in business—received three stars (astronomical praise from The Times...