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Australian Book Retailer of the Year 2021
Ruth Reichl
Stella arrives in Paris and rediscovers her appetite for life, in this irresistible novel about taking chances and finding your true home, by a New York Times-bestselling author
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A collection of essays by top food writers, originally published in Gourmet magazine, traces Paris’s reconstruction from a culinary perspective in the years after the German occupation, a period that…
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Dear Mr Beard, I sent my Magic Moments off yesterday, and that made me think of you. I hope the cookies will remind Father of our life here. magazine young…
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NEW YORK TIMES BESTSELLER * A "mouthwatering" (The New York Times) adventure through the food, art, and fashion scenes of 1980s Paris-from the bestselling author of Save Me the Plums…
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Gourmet Magazine Editors,Gourmet Magazine
This sumptuous compendium of food and travel essays, culled from the archives of Gourmet magazine, features beautifully rendered stories and unforgettable meals in the most interesting and unlikely places.
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Reichl–a former New York Times restaurant critic, editor of Gourmet, and author of three bestselling memoirs–examines her mother’s life and gives voice to the unarticulated truths of a generation of…
A funny, tell-all memoir from the New York Times’ most controversial restaurant critic.
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In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals.
A novel of sisters, family ties, and a young woman who must find the courage to let go of the past to embrace her own true gifts.
This deliciously crafted memoir 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…
The wonderful sequel to Ruth Reichl’s best-selling memoir Tender at the Bone.
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.
Published by arrangement with Random House, division of Penguin Random House LLC –Copyright page.
Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok…
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
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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…
In this New York Times bestseller, beloved food writer Reichl, an unlikely master of disguise, presents her adventures in restaurant reviewing for The New York Times.
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…
A glorious survey of food writing from the classical world to the present.
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Any discussion of the great masters of American English must include the writings of Mary Frances Kennedy Fisher. For more than sixty years, in her writings about family, food, and…
Angelo M. Pellegrini
Written in the ‘50s, when watery pot roast and martinis were America’s idea of fodder for dinner parties, this book provides recipes for risotto, rabbit, chicken, polenta, greens, and cardoons…
