I don’t know how I actually entered “The Foodie Dimension”, but I do remember some elements that originally enticed me in:
- The ingredients, oh, the ingredients, some that I had never heard of, some that I could not even pronounce, all that foodies wrote about with such familiarity and enjoyment that I realized what an empty [kitchen] life I was leading.
- And the books.
Not only the cookbooks (and you may recall how much I love cookbooks) – The Donna Hays and the Julia Childs and the list goes on and on…but the other books about food and the people who are passionate about it. Sometimes I feel as though I learn more about the art of food when looking through someone else’s eyes, instead of just trying my hand at a new recipe. So, in addition to my library of cookbooks, I began a wish list of all the non-cookbook titles I kept hearing about on fellow foodie sites, and I have now finally been able to start acquiring some of them. I have at least thirty more to go (and that is just a start) but I began with the first title I placed on my list so long ago, some story about a food critic in disguise, sounded interesting, etc., etc., etc:
I cannot do it justice here, I will just say this: READ IT.
When I was about halfway through this book (so, yesterday, right?), there was a section where Ruth mentioned her love for a perfect pie crust, and it seemed that I had just read something strangely similar not a few days before, somewhere else. I then remembered that my most recent issue of Gourmet magazine featured pie, pie crusts, and a letter from the editor of Gourmet passionate about both. I put my book down, found my magazine and opened it to the letter from the editor and this is what I found inside:
Ruth Reichl is the Editor in Chief of Gourmet Magazine! I am sure this is not news to anyone else, but I felt as if I had discovered gold under my couch cushion. I’m RICH! What a privilege to have an intimate look inside the life of someone that is right this moment testing new recipes and ideas that I will benefit from in the next issue of Gourmet. I felt like I had just unknowingly invited a celebrity over to my home for lunch.
I am so glad I began my venture with this book, and hope that you find time to enjoy this one, too.