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Biography & Autobiography.
Cooking & Food.
Nonfiction.
HTML:??Reading Ruth Reichl on food is almost as good as eating it,? The Washington Post Book World once declared. If that??s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and??of course??marvelous meals.
TENDER AT THE BONE Growing Up at the Table ??An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.???Newsday At an early age, Ruth Reichl discovered that ??food could be a way of making sense of the world.? Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl??s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist??s coming-of-age. COMFORT ME WITH APPLES More Adventures at the Table ??Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.???The New Yorker
Comfort Me with Apples picks up Reichl??s story in 1978, when she puts down her chef ??s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Praise for Tender at the Bone ??While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.???The New York Times Book Review
??A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world??s leading food writers.???Chicago Sun-Times Praise for Comfort Me with Apples
??Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A???Entertainment Weekly ??Compelling . . . The book??s charm emerges from Reichl??s writing, her observations and her amazing ability to capture peop… (mehr)
Reichl, a longtime food critic and prolific archivist of memorable meal menus, has written a few memoirs by now, and this is an older one. Still, I went back to this title because her newer writing was so engrossing and relatable even for a non-cook. A rich history of living in a communal Berkeley house and trying to start a family were covered with relevant recipes intermixed. I don’t believe this title is still in print, but if you can track down a copy, it’s well worth the trouble. ( )
Ruth Reichl is definitely in my top 5 of favorite writers. I loved this book and was simultaneously horrified that someone could write so plainly about their multiple love affairs...but that's one thing that makes a great memoirist I guess. ( )
A very enjoyable read. I suppose this could be considered one of those memoirs where the author fesses up to all their dirty laundry, but it didn't feel like that. It felt like a woman trying to sort through her experiences in life to understand them. This writer ran in the circles of the cooking avant garde of the 1970s and since then in America. She was a restaurant critic, food journalist and editor of Gourmet magazine for ten years. More than that, she loves food, the act of cooking and the experience of eating. In addition to all the rock star chefs she knew, she became friends with Danny Kaye while she was in L.A., being invited to his home more than once for his special meals. I didn't know he loved to cook. I adore that of all the Hollywood celebrities she may have met, he was the one she was thrilled to know. I have another book by this author and I will be happy to read it. She includes recipes at the end of each chapter, some of which I may try. ( )
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▾Buchbeschreibungen
Biography & Autobiography.
Cooking & Food.
Nonfiction.
HTML:??Reading Ruth Reichl on food is almost as good as eating it,? The Washington Post Book World once declared. If that??s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and??of course??marvelous meals.
TENDER AT THE BONE Growing Up at the Table ??An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.???Newsday At an early age, Ruth Reichl discovered that ??food could be a way of making sense of the world.? Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl??s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist??s coming-of-age. COMFORT ME WITH APPLES More Adventures at the Table ??Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.???The New Yorker
Comfort Me with Apples picks up Reichl??s story in 1978, when she puts down her chef ??s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Praise for Tender at the Bone ??While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.???The New York Times Book Review
??A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world??s leading food writers.???Chicago Sun-Times Praise for Comfort Me with Apples
??Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A???Entertainment Weekly ??Compelling . . . The book??s charm emerges from Reichl??s writing, her observations and her amazing ability to capture peop
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