|The Reichl Challenge: Do a Google image search and try|
to find a picture of her without the infectious smile.
She makes me happy.
Reichl seamlessly and wonderfully interwines food writing with stories from her life. Her three major books: Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires, are all really the story of her fascinating life, her relationships, and her career in food. In Garlic and Sapphires Reichl recounts moving from LA to New York to be the restaurant critic for the New York Times. And the restaurant critic at the New York Times is indeed a powerful and important personage to the people of the city that never sleeps.
Despite growing up in New York, over the years Reichl had developed a west coast spirit, first in northern California and then Los Angeles, that had the New York establishment a bit scandalized that this outsider should have such an important position. But Reichl shaking things up in the New York restaurant scene is only part of the story. In order to remain incognito, the distinctive looking Reichl needs to resort to all kinds of disguises which turn out to be psyhologically therapuetic in many cases. That is until she begins to forget who she is. And finally, and most importantly, Reichl writes about food. And she does it so well it is hard not to feel the joy. In fact, although her life story is not just wine and roses, Reichl has such a joy for life that she is one of those celebrities I would most love to hang out with.
So if you are looking for something sunny and joyous yet still entirely grounded in the trials and tribulations of the real world and at the same time being smart and well written and full of gloriouos food, then you must check out Ruth Reichl. But if you can, starte with her first book Tender at the Bone. You are going to want to read them all...and in order.