Ruth Reichl - Really?
I just watched another episode of Ruth Reichl's Gourmet Adventures. While I enjoy the scenery and the food in these shows, I find Reichl's presence unnecessary and virtually useless. On the show about China, she wisely alleged that Chinese food was wonderful because it was "ingredient-based." Hmm. I'm not sure how that makes it different from Italian food or Brazilian food or other cuisines. Usually she ends the program by saying the techniques or ingredients she used she will now be using every day in her cooking. Should make for some interesting meals. I've never been a big fan of Reichl's but these shows really reinforced my dislike. Any other viewpoints?