Having laughed through Ruth Reichl’s adventures as the food critic for the New York Times in Garlic and Sapphires and empathized with her Not Becoming My Mother and Other Things She Taught Me Along the Way, I looked forward to this foodie’s first book of fiction. With the taste of Italy still fresh on my palate, Reichl’s Delicious ! was the perfect combination of food, mystery, and romance – topped off with a recipe at the end of the book.
Using her experiences as editor of Gourmet magazine, including the sad demise of that publication, Reichl created a story around Billie, who quits Berkeley in her senior year to take a job as assistant to the editor of Delicious magazine in New York City, with hopes of becoming a writer. Surrounded by a crew of Reichl’s food-loving characters, including “Mr. Complainer,” the handsome regular customer at the Italian deli where Billie moonlights on weekends, Billie explores a mystery involving letters from James Beard before he became the famous chef. Reichl uses the quest, with secret passages and coded letters, and Billie’s aversion to cooking, to add purpose to the rambling adventure.
Reichl includes the recipe for Billie’s mother’s gingerbread cake at the end of the book. Like my own mother, Billie’s mother refused to reveal the secrets of her baking. Billie and her sister guess at the ingredients and the cake is the catalyst to their successful Cake Sisters bakery. The recipe works; I tried it, changing it a little “to make it my own,” as James Beard suggests.
Like a Sophie Kinsella book for food-lovers, Delicious! is a delight and the perfect digestif after my week of sumptuous Italian eating. Bon appetit!
- Not Becoming My Mother
- Ruth Reichl Dishes Up Her Mother’s Secret Desires
- Garlic and Sapphires: Food Critic in a Funny Hat