Tender At The Bone

Tender At The Bone Author Ruth Reichl
ISBN-10 9781448117314
Year 2011-12-31
Pages 304
Language en
Publisher Random House
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Fast, funny, always near the knuckle.The best kind of food writing - it makes you hungry' Elizabeth Luard'While all good food writers are humorous.few are so riotously, effortlessly entertaining as Ruth Reichl..[She] is also witty, fair-minded, brave, and a wonderful writer' New York Times Review of Books At an early age, Ruth Reichl discovered that 'food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.' Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people and the love of tales well told. Beginning with Reichl's mother, the notorious food poisoner known as the Queen of the Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humour and sprinkled with her favourite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Tender at the Bone

Tender at the Bone Author Ruth Reichl
ISBN-10 0679604200
Year 2010-05-25
Pages 320
Language en
Publisher Random House
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NEW YORK TIMES BESTSELLER For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were." Tender at the Bone is 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. But this sampling doesn't do this character-rich book justice. After all, this is just a taste. 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. BONUS: This edition includes an excerpt from Ruth Reichl's Delicious!

Tender at the Bone

Tender at the Bone Author Ruth Reichl
ISBN-10 1865086975
Year 2001
Pages 282
Language en
Publisher Allen & Unwin
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A beautifully written memoir (with recipes) of a life determined, enhanced and defined by food, by the chief restaurant critic for The New York Times.

Comfort Me with Apples

Comfort Me with Apples Author Ruth Reichl
ISBN-10 0375507043
Year 2001-06-12
Pages 320
Language en
Publisher Random House
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BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious! In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. 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. 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.

Comfort Me with Apples and Tender at the Bone Two Culinary Treasures

Comfort Me with Apples and Tender at the Bone  Two Culinary Treasures Author Ruth Reichl
ISBN-10 9780812985481
Year 2013-12-09
Pages 656
Language en
Publisher Random House
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“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 people in a few memorable sentences. . . . You just have to read it.”—USA Today

Delicious

Delicious Author Ruth Reichl
ISBN-10 9780679604617
Year 2014-05-06
Pages 416
Language en
Publisher Random House
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NEW YORK TIMES BESTSELLER • Includes an exclusive conversation between Ruth Reichl and Emily Giffin Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you. Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love. Praise for Delicious! “Compulsively readable . . . a treat for anyone who loves a warm, character-packed tale—a delectable mix of flavor, fantasy, and emotional comfort food.”—O: The Oprah Magazine “[Reichl’s] New York is a fairy-tale town where beautiful food abounds. . . . The novel presents a whole passel of surprises: a puzzle to solve; a secret room; hidden letters; the legacy of James Beard; and a parallel, equally plucky heroine from the past, who also happens to be a culinary prodigy.”—The New York Times Book Review “Fascinating characters . . . There’s romance, intrigue, food history, and the fictional appearance of a very real American culinary icon.”—The Austin Chronicle “Reichl’s vivid descriptions of food will have readers salivating, and an insider’s look at life at a food magazine is fascinating. Her satisfying coming-of-age novel of love and loss vividly demonstrates the power of food to connect people across cultures and generations.”—Library Journal (starred review) “This savory feast of a first novel blends the rich gifts that readers of Reichl’s memoirs and food writing have come to expect. To a tantalizing coming-of-age story about a budding chef and journalist she adds a bittersweet tale of separated sisters.”—More From the Trade Paperback edition.

Garlic And Sapphires

Garlic And Sapphires Author Ruth Reichl
ISBN-10 9781448183579
Year 2013-03-31
Pages 352
Language en
Publisher Random House
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Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark. There is her stint as Molly, a frumpy blonde in an off-beige Armani suit that Ruth takes on when reviewing Le Cirque resulting in a 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. Then there is the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. She becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother. What is even more remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also in character revealing how one's outer appearance can very much influence one's inner character, expectations, and appetites.

For You Mom Finally

For You Mom  Finally Author Ruth Reichl
ISBN-10 1101404302
Year 2010-04-06
Pages 144
Language en
Publisher Penguin
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Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. For You, Mom. Finally. is her openhearted investigation of the life of a woman she realizes she never really knew-her mother. Through letters and diaries-and a new afterword relating the wisdom she's gained after sharing her story-Reichl confronts the transition her mother made from a hopeful young woman to an increasingly unhappy older one and recognizes the huge sacrifices made to ensure that her daughter's life would not be as disappointing as her own.

Stripped to the Bone

Stripped to the Bone Author Ghada Alatrash
ISBN-10 9781927032466
Year 2016-05-16
Pages 135
Language en
Publisher Petra Books
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Set between war-torn Syria and the West, Stripped to the Bone explores issues of identity, love, strife, courage and resilience in seven fictional portraits of Syrian women / women of Syria. Author Ghada Alatrash and other Syrian artists were recently profiled on the PBS NEWSHOUR at pbs.org/newshour/bb/surrounded-by-violence-syrians-seek-solace-in-art

Love Loss and What We Ate

Love  Loss  and What We Ate Author Padma Lakshmi
ISBN-10 9780062202628
Year 2016-03-08
Pages 336
Language en
Publisher Harper Collins
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A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India. Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

Zero at the Bone

Zero at the Bone Author Jane Seville
ISBN-10 9781935192817
Year 2009-04-06
Pages 308
Language en
Publisher Dreamspinner Press
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After witnessing a mob hit, surgeon Jack Francisco is put into protective custody to keep him safe until he can testify. A hitman known only as D is blackmailed into killing Jack, but when he tracks him down, his weary conscience won't allow him to murder an innocent man. Finding in each other an unlikely ally, Jack and D are soon on the run from shadowy enemies. Forced to work together to survive, the two men forge a bond that ripens into unexpected passion. Jack sees the wounded soul beneath D's cold, detached exterior, and D finds in Jack the person who can help him reclaim the man he once was. As the day of Jack's testimony approaches, he and D find themselves not only fighting for their lives... but also fighting for their future. A future together.

My Kitchen Year

My Kitchen Year Author Ruth Reichl
ISBN-10 9780679605225
Year 2015-09-29
Pages 352
Language en
Publisher Random House
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NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters “What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”—The Washington Post “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”—Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”—Eater (Fall 2015’s Best Cookbooks) From the Hardcover edition.

Toast

Toast Author Nigel Slater
ISBN-10 9781440623455
Year 2005-10-06
Pages 256
Language en
Publisher Penguin
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Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantry—rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits—we are transported.... His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel’s widowed father takes on a housekeeper with social aspirations and a talent in the kitchen, the following years become a heartbreaking cooking contest for his father’s affections. But as he slowly loses the battle, Nigel finds a new outlet for his culinary talents, and we witness the birth of what was to become a lifelong passion for food. Nigel’s likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening. A bestseller (more than 300,000 copies sold) and award-winner in the UK, Toast is sure to delight both foodies and memoir readers on this side of the pond—especially those who made such enormous successes of Ruth Reichl’s Tender at the Bone and Anthony Bourdain’s Kitchen Confidential.

The Bone Sparrow

The Bone Sparrow Author Zana Fraillon
ISBN-10 9781510101593
Year 2016-07-14
Pages 240
Language en
Publisher Hachette UK
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Shortlisted for the Guardian Children's Fiction Prize and the CILIP Carnegie Medal 2017. Perfect for fans of THE BOY IN THE STRIPED PYJAMAS. This is a beautiful, vivid and deeply moving story about a refugee boy who has spent his entire life living in a detention centre. This novel reminds us all of the importance of freedom, hope, and the power of a story to speak for anyone who's ever struggled to find a safe home. '...a special book' - Morris Gleitzman, author of the acclaimed ONCE series Born in a refugee camp, all Subhi knows of the world is that he's at least 19 fence diamonds high, the nice Jackets never stay long, and at night he dreams that the sea finds its way to his tent, bringing with it unusual treasures. And one day it brings him Jimmie. Carrying a notebook that she's unable to read and wearing a sparrow made out of bone around her neck - both talismans of her family's past and the mother she's lost - Jimmie strikes up an unlikely friendship with Subhi beyond the fence. As he reads aloud the tale of how Jimmie's family came to be, both children discover the importance of their own stories in writing their futures.