"While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures. The sound of water skittering across leaves of lettuce. The thump of the knife against watermelon, and the cool summer scent the fruit releases as it falls open to reveal its deep red heart. The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in the pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in the kitchen, offering up an entire universe of small satisfactions."
I love the way Ruth Reichl describes her love affair with cooking in this excerpt from her book Garlic and Sapphires. It's exactly how I feel but was unable to put into words. Maybe this helps explain why I love to cook in a quiet kitchen and most often by myself. I don't want an audience. I don't want distractions. I only want to concentrate on what I'm doing. It's like entering a peaceful place where you can lose yourself in the beauty of a recipe. Touching, smelling, tasting, stirring and all the while creating a wonderful dish from simple ingredients. I think cooking is the ultimate art form. Not only sensual, but satisfying. Do you like to savor your time in the kitchen too?
The rest of Ruth's book talks about her life as a well-known food critic living in NYC. In order to remain anonymous she disguises herself in various ways, modeling herself after her mother, an older woman, a gorgeous redhead, a divorced middle-aged woman and various other disguises. With each new disguise Ruth creates a new identity, seeing the world through that character's eyes. Disguised as her deceased mother she begins to understand and appreciate her, as an older woman she feels the despair and loneliness of going unnoticed, and as a gorgeous redhead she enjoys the attention. Each of Ruth's "characters" teaches her something new, making this book not only about restaurants and food, but also about self-discovery. I found this book very easy to relate to enjoyed it very much.
Switching gears completely, I also read Anthony Bourdain's very candid tale, Kitchen Confidential. Having only seen Bourdain for mere minutes on TV, I had no idea what to expect. Sure....I had heard about him and knew enough to know that he was a "say it like it is" kind of person. Turns out to say that he is a "say it like it is" person is to put it way too mildly. Bourdain holds nothing back. His book is so candid that at times it blew my mind ....yet I kept reading. I was drawn in with his tales of debauchery, drugs, sex, thievery, and secrets. The book is definitely interesting and gives insight to the inner workings of a kitchen. I don't know if I can say that I love Anthony Bourdain after reading this, but I definitely respect him for speaking his mind. I get tired of everything always needing to be "politically correct" and found this book to be a refreshing break from all that.
What about you? Have you read the book? What did you think?
Lastly, I also wanted to share Giada's Chicken with Balsamic Barbecue Sauce, recipe found HERE on Food Network. My pictures didn't turn out well, but I loved this BBQ sauce and couldn't pass up sharing it with you all. One full cup of balsamic vinegar gives this sauce such a pleasant tanginess. The recipe made quite a bit of sauce and we used it with several dinners without tiring of it. I will definitely be making it again.
If you happen to have read either book I would love to know what you thought!
I've read them both...and liked them both! I love all of Reichl's books (Tender at the Bone was the first I read by her)...I always look forward to a new release. And Bourdain...can't help it, I love that man. That was the first CTB challenge I joined in on too (Kitchen Confidential) when I first started blogging. I thought those were potatoes at first glance, LOL! Sounds yummy, though ;)
ReplyDeleteI am planning to read Ruth's book. I love Gourmet magazine and I miss it terribly.
ReplyDeleteAnthony Bourdain is a definitely a no holds back kinda guy-he's rough and has a complete passion for food and culture.
Most of the time I like a quiet kitchen and also don't want an audience. Or, God forbid, help! I drive myself crazy for Thanksgiving trying to get as much done ahead of time as I can so I don't have relatives "helping." It distracts me and takes more time to explain to people what needs to be done and where everything is. I'd rather just be alone and focused!
ReplyDeleteI haven't read the first book, but have read Kitchen Confidential. Am slowly making my way through Medium Raw right now (can't get into it as much as KC). I like Anthony Bourdain. I like his tell it like it is approach. I also appreciate that his isn't the typical "tell all" format where everyone surrounding the author has done wrong and/or bonehead things except for the author. He's willing to admit to his (many) mistakes and even poke fun at them.
He's labeled as a culinary bad boy, but watching No Reservations and listening to his reflections on the food, places, and people he encounters will out him as more than that.
I like Anthony Bourdain's attitude but haven't read his book nor have I read Ruth's. After your review I'm intrigued with both.
ReplyDeleteI feel the same way about working in the kitchen and while I love nothing more than having my kids around me, even helping, there are times when I love the peace and tranquility that go hand in hand when trying out a new recipe by yourself.
I haven't read either book Kim but have seen Anthony Bourdain's "No Reservations" many times. I'm the same as you, I like cooking ALONE. My husband will offer to help and I really don't want him to, lol! How come he never offers to help with the dishes? Hmmmm.....
ReplyDeleteSo ... the recipe for the Barbecue Sauce is where? I can't seem to find it. Thanks.
ReplyDeleteI too prefer to cook/bake in a quiet kitchen. But it never seems to happen that way!
ReplyDeleteI have read all of Ruth's books - she is a fantastic storyteller and I enjoyed all of them immensely!
Oh - and FYI - your link for the sauce isn't working!
I've read Bourdain's book and absolutely adored it. I love his honesty, even though it is brutal at times!
ReplyDeleteI've been meaning to read Reichl's book! Sounds like a good one. And I've ALSO been meaning to make that bbq sauce for about two years now...one of these days.
FYI_
ReplyDeleteThanks for letting me know that the link isn't working for the barbecue sauce. I fixed it and it should link up to the food network site now:)
I LOVE Anthony Bourdain, you should see his TV show called "No Reservations" its so fun and cool. But no, I've never read his book.
ReplyDelete*kisses* HH
Yes, I've read all of Ruth Reichls books and now she has a 4th one -(yay) which is on my list. She is extraordinary. She describes food without adjectives. If I could put into my food writing the specifics I need to put in my plays - the blog would improve! Read Kitchen Confidential many years ago and you bet I was drawn in! How can you not be? I can cook in quiet or with noise (can only write in quiet though). But I do like the zen-like quality that happens when I am immersed in cooking. Oh - and the barbecue sauce - love that it uses balsamic vinegar so will give it a whirl! Thanks!
ReplyDeleteI loved both of those books! I want Ruth to adopt me and Tony to be that guy friend who always sort of embarrasses you in public, but can get you into the hottest spots and will make a mean pot of soup when you're sick and hubby is out of town. But, I guess he'd need to be gay, so as not to stir up jealousy :)
ReplyDeleteI'm rarely alone in the kitchen. Although, that's my goal, hence I turn on Noggin in the playroom and STRONGLY encourage the children to stay there many times when I crave this solitude and the beauty that Riechl describes in the kitchen. I get it. : ) I haven't read either book, but you've piqued my interest.
ReplyDeleteThis balsamic bbq sauce sounds and looks wonderful!
Made that Mexican Chicken with the Jalapeno Popper Sauce tonight. Good call! It was a huge hit here. : )
Reichel’s book was so good and there are recipes too. I really enjoyed that book. I have one of her other books and keep getting pulled away from it. I have also read Bourdain’s Kitchen Confidential and enjoyed it. My husband worked in kitchens for years before becoming a drone with the state (like me) and he says yeah, it’s like that (Bourdain’s book). He is the embodiment of things NOT PC! Hahahaha Nice Giada recipe…I just checked two of her cookbooks out of the library.
ReplyDeleteI have only read Tender at the Bone from Reichel, but the others are on my list. I read Kitchen Confidential twice--when it came out and again for CTB and loved it--it is fun and hard to put down.
ReplyDeleteThe BBQ sauce sounds delicious with the balsamic. ;-)
I have an award for you...come see me :-)
ReplyDeleteYum, chicken looks great! I am all about the vinegar sauces.
ReplyDeleteI loved both books. I want to be Ruch Reichl when I grow up. ☺
The reason you like quiet cooking is one of the reasons I LOVE cooking outside. It is peaceful being on their preparing and cooking my food while the birds, squirrels and other critters gather their food. It sounds corny but it's almost zen-like.
ReplyDeleteInside it's a different story. I like cooking with my mp3 player playing rowdy, vibrant music and I've been known to even dance a bit in the kitchen, like a DORK!
I have mixed feeling on my kitchen time. Nothing is more fun than having all my kids in the kitchen, cooking, laughing and making a mess (I don't get much cooking done). When they are gone I love the solitude, this is when I really cook.
ReplyDeleteI've read Ruth Reichl's other books and enjoyed them, this one is still on my to read list. Anthony Bourdain's book sounds like it would be a good read.
Mimi
I have read all of Ruth Reichl's books, and they've all been wonderful. That's a lovely quote you posted. She does have an especially evocative way of describing the delights of working with food. I haven't read the other book you mentioned -- it sounds like it may be kind of a "rough" read, but an interesting one nonetheless.
ReplyDeleteI believe I've read all of Ruth Reichl's books and have loved every one. She's often hilarious and always entertaining. My very favorite food writer.
ReplyDelete