Ruth Reichl
Author
Language
English
Formats
Description
GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
What...
What...
3) Delicious!
Author
Publisher
Random House
Pub. Date
[2014]
Language
English
Description
Working as a public relations hotline consultant for a once-prestigious culinary magazine, Billie Breslin unexpectedly enters a world of New York restaurateurs and artisanal purveyors while reading World War II letters exchanged between a plucky 12-year-old and James Beard.
Author
Publisher
Penguin Press
Pub. Date
2009
Language
English
Description
Chronicles the mother-daughter relationship of culinary author Ruth Reichl, now editor-in-chief of Gourmet magazine, and her late mother, Miriam. Miriam Brudno, who bowed to societal and familial pressure to become a wife and a mother over pursuing a fulfilling career, cheered her daughter on and pointed out that Ruth had an obligation, both to herself and to her mother, to use her life well.
Author
Publisher
Random House
Pub. Date
[2019]
Language
English
Appears on list
Description
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food. When Cond�� Nast offered Ruth Reichl the top position at America�s oldest epicurean magazine,...
Author
Language
English
Description
In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals.
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978, Ruth is still living in a commune with her husband, Doug, but she's decided to put down her chef's toque...
Author
Publisher
Random House Digital
Pub. Date
2021
Language
English
Description
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's...
Publisher
Houghton Mifflin Harcourt
Pub. Date
2009
Language
English
Description
Contains more than one thousand recipes for drinks, hors d'oeuvres, soups, salads, grains, beans, vegetarian main courses, fish, shellfish, poultry, beef, veal, pork, lamb, vegetables, breakfast, breads, cookies, bars, cakes, pies, sauces, and more; and includes menus, tips, techniques, a glossary, and a directory of sources.
Publisher
Oscilloscope Laboratories
Pub. Date
2014.
Language
English
Description
In this mouth-watering documentary, director Wayne Wang (*The Joy Luck Club*) profiles Cecilia Chiang, the matriarch of modern Chinese cooking, as she relates her fascinating history and cooks up a sumptuous, once-in-a-lifetime banquet. *“A mind-bendingly hunger-inducing piece of filmmaking." - **LA Weekly*** *“Charming, flavorful, and deeply moving” - **The Hollywood Reporter***