Author: Ruth Reichl
Garlic and Sapphires: The Secret Life Of A Critic In Disguise

Garlic and Sapphires: The Secret Life Of A Critic In Disguise

When Ruth Reichl takes the plum job of New York Times food critic, she’s determined to let ordinary diners know what the city’s great restaurants are really like. What's so hard about that? But she soon discovers that the Times food critic is no ordinary diner: her headshot adorns the wall of every kitchen in the city so the staff can spot her—and wow her. Not you. So Reichl goes undercover, enlisting the help of an old theater friend to become a sultry blond, a gregarious redhead, and a tweedy brunette, each with her own backstory. Her mission: to experience the city's great restaurants as just another diner. A fascinating read for any foodie, or student of human nature. More info →
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My Kitchen Year

My Kitchen Year

I'd forgotten how good Reichl's food writing is: I loved this so much, I can't even tell you. This collection truly is as much memoir as cookbook: there's a story to accompany every single recipe. (I only made one recipe—the marinated london broil—but it was a hit.) I happened to sit down and read this (like a novel) right after we got back from New York, and I especially loved the copious number of NYC stories: I kept googling Manhattan shops, neighborhoods, and restaurants while reading. I checked this out of the library and I already miss it: this might be a keeper. More info →
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Tender at the Bone: Growing Up at the Table

Tender at the Bone: Growing Up at the Table

$12.99$1.99
Author:
From the publisher: "The story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known for-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced to Monsieur du Croix, the gourmand, who so understood and yet was awed by this prodigious child at his dinner table that when he introduced Ruth to the soufflé, he could only exclaim, "What a pleasure to watch a child eat her first soufflé!" Then, fast-forward to the politically correct table set in Berkeley in the 1970s, and the food revolution that Ruth watched and participated in as organic became the norm. Tender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent with the atmosphere, good humor, and angst of a sensualist coming-of-age." More info →
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Comfort Me with Apples: More Adventures at the Table

Comfort Me with Apples: More Adventures at the Table

$11.99$1.99
Author:
From the publisher: "Ruth Reichl 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. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend." More info →
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Delicious!: A Novel