Followup to G&S, or… Part 2?

and guess what I just did…   I loaned my copy of Garlic & Sapphires to LV who I think just might LOVE it.   She enjoyed Eat,Love,Pray so much after I suggested it, that I fear she may put a lot/too much?  stock in my recommendations!

and, so, my brave idea to create some discussion questions for this enjoyable piece of Non-Fiction follows.    Remember – -  I do not have my book in hand to refer to, so…   heck, maybe that will make the questions even better!

I’ll start with an obvious:  OH!   and I should add a disclaimer that spoilers may pop up in my questions…    OH #2!     Do you read those discussion questions often included in books these days 1. ever?  2. after finishing the book? or 3. BEFORE you read the book?   

1.   Have you ever eaten truffles?   Did you like it?   Black or white?    Thank you to Lisa at Books on the Brain for finding an excellent reference for our (my) education on this delicacy.

2.   Do you plan on trying any of the recipes and if yes, which ones appeal to you the most? 

3.   Which restaurant reviewed would you most like to visit?

4.   Which personality of Ruth’s was your favorite?

5.  Have you ever dressed up and disguised yourself so much that others didn’t recognize you?    Would you or did you enjoy the process?    Do you or did you think that your personality would also change with your character?     Did Ruth’s personalities while at dinner match the image in your head of whichever costume she had on?

6.   How does this book alter your approach and attention to the food you might order in the next restaurant you go to?     Do you agree that the restaurant experience is more than the food?      or do you think that only certain restaurants, ie, ‘expensive’ restaurants qualify for the type of review Ruth writes?   Why or why not?

7.  Describe the best service in a restaurant you have ever experienced.    Do you think it is subjective?   Do you have any restaurant that is a favorite even if the service is often predictably terrible?    Do you put up with poor service or poor food quality?    Do you agree that you deserve a poor experience if you don’t demand it?   (there was a quote like that, wasn’t there?)

8.    When poor Betty had lunch with the snob actress lady who didn’t know she was in disguise, do you think she risked discovery when she gave the lesson on foie gras?   Were you surprised?   Was she out of character and/or teasing?   or could she not help it…

9.  WARNING!!!  ***SPOILER***    Would you forgive your spouse for leaving you at a restaurant if you were in Ruth’s shoes for the Window to the World charity dinner with wierd snob with too quiet wife?    and what was your reaction to why he left?    Do you agree?

10.   Do you think Ruth was destined for a job writing about food considering her childhood?    

How’s that?    This was fun!   (I think I will reward myself with a slice of the delicious Nicky’s Vanilla Cake.)

Garlic & Sapphires

Ruth Reichl’s Garlic and Sapphires is a fun read, a delicious read!   I thoroughly enjoyed learning her approach to reviewing restaurants, discovering so many interesting foods, and especially, her descriptions of how she felt during her ‘character dress ups’.    The way her personality would adjust to fit the outfit, how thoroughly she became another person, and her ability to bring me along – very skilled.  She is a talented writer.  

I’m also wondering if I have ever had truffles.     Shaved truffles?   I admit, truffles to me mean CHOCOLATE.   Round tasty dark chocolate balls with dark creme inside are my favorite and I usually ask chocolatiers if they have any with cinnamon.   Not often do I find cinnamon/chocolate truffles…

But white truffles on pasta?   black truffles on… foie gras?  (I can’t even spell goose liver… excuse me while I flip through my book and find the passages that defend my comments, correct my spellings… OK.)    Now, I have – in my life somewhere – experienced foie gras – but I have no idea if I’ve ever had truffles.   I’m thinking probably, just didn’t know it.

Which is why I would LOVE to have the chance to win Ms Reichl in a benefit!   How divine and educational would that be!   Have her to guide me through a menu and explain  what to eat, why it’s special, and if that particular dish is cooked to perfection or not!    I promise I would not be one of those know-it-alls who would try to show off my food and wine knowledge.   I would be an attentive student!   Pleasant and maybe even interesting!   Well, maybe that is stretching it…

I love that the book includes recipes.    I thought the concept of this book and how each segment was presented was brilliant.   Truly.      And, back to the recipes, I am new to a lot of these – maybe not in name;  but certainly, I have not nor my husband have cooked some of these dishes.    I would read through the ingredients and salivate, “I gotta try this!”  and again, “I think I really could fix this!”

But alas, once home (I read this entire book in 2 days while visiting my parents and then friends the next day, before flying home to Mass), I am just not as inspired as I was by the recipes.    At least not today.  Today was grocery day.    Could change – I don’t even own the correct pan for cheesecake…

That said,  and knowing that I promised a review of the book AND a recipe or two, I can tell you that I do indeed have something right now baking away:   Page 291  Nicky’s Vanilla Cake.   All the ingredients on hand and the time to whip it up.    And the inclination to make a mess.     (For those of you not yet completing the book or not yet purchasing…   you can feel good that a Recipe Index is included.  Hurray!)

I loved this book!   It is a memorable enjoyable read, one that will stay with me and influence my ‘eating out’ choices and my ATTENTION to the food I am being served…     

OOOOooo!  the cake is out of the oven and smells heavenly!    do I have to wait until it cools?!