From My Book Shelf -- Two Books for Your Inner Foodie

GARLIC & SAPPHIRES by Ruth Reichl

is not a new title.

It was published in 2005.

(I find I'm having a hard time lately

getting new titles in audio format.

I think my local library is putting all their

funds into titles for eBooks and Kindles.

Thus my selection of this older book.)

I first knew Ruth Reichl's name when she was

editor in chief for GOURMET Magazine.

This book is about her stint as the

restaurant critic for the NEW YORK TIMES,

1993 TO 1999,

just before she went to GOURMET.

Her intent was to open up

the range of food critiques,

and bring attention to some of the

excellent ethnic restaurants in NYC.

In order to get a true picture

of a particular restaurant,

she becomes a master of disguises,

and is able to visit many

high profile eateries, anonymously.

She learns some interesting lessons

in her alternate personas.

After relaying the details

of particular visits to restaurants,

she often includes the actual critique

that appeared in the paper.

Gabrielle Hamilton's, more current book,

BLOOD, BONES & BUTTER,

is a much grittier, unglamorous,

look at the food world.

Hamilton is the chef and owner

of "Prune," in NYC.

Not only is she an accomplished chef,

but has an MFA in fiction writing

from the University of Michigan.

This book is about her cooking education,

not at a culinary school, but rather in life.

She gained her food expertise beginning

in her French mother's kitchen,

in numerous kitchens as part of the wait staff,

as a private caterer, and while traveling.

She's very honest about her experiences,

from numerous arrest at the beginning

of her years in NYC

to some of the disgusting jobs

the owner of a restaurant must perform.

Of the two books, this is the one

that moved me more

because of that honesty.

Bon appetit!