The iconoclastic restaurant critic for The New York Times writes a memoir of growing up eating and cooking. Born in Manhattan, raised in Connecticut, Reichl had an upper-class upbringing that included trips to Paris, then became a commune-dweller after graduating from college. This chronicle, which includes recipes, ends in the 1970s.
Ruth Reichl spills the beans (and the sushi, salads, and steak) about her years as a restaurant critic, first at the LA Times, then at the New York Times. Famous for her absurd (but useful) disguises, Reichl spent years on the Manhattan restaurant circuit, awarding and subtracting stars as she searched for a truly good meal. Besides her ...
The second volume of Ruth Reichl's autobiography takes her into adulthood, and chronicles her romantic life as well as her evolution into a food critic. It includes accounts of the memorable food that accompanied memorable moments in her life, including her days in a Berkeley commune, her second husband's favorite chocolate cake, and a trip to ...
The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime. 25 photos.
For beginners and seasoned cooks alike, "The Gourmet Cookbook" is an eloquent, essential companion in the kitchen--one that will take its place among the classic cookbooks of this generation. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster. Two-color throughout.
Bestselling author Reichl embarks on a clear-eyed, openhearted investigation of her mother's life, piecing together the journey of a woman she comes to realize she never really knew.
A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet . Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When ...
Take a mouthwatering look and treat yourself to "The Best of Gourmet," a spectacular collection of the year's best menus and recipes, all gathered for you in one beautiful cookbook! Plus, thrill your guests with our anniversary celebration section "Sixty-Five Years, Sixty-Five Favorite Recipes" featuring the best-of-the best recipes - one chosen ...
The second volume of Ruth Reichl's autobiography takes her into adulthood, and chronicles her romantic life as well as her evolution into a food critic. It includes accounts of the memorable food that accompanied memorable moments in her life, including her days in a Berkeley commune, her second husband's favorite chocolate cake, and a trip to ...
Gourmet editor Ruth Reichl chooses a selection of essays from the magazine (as well as some early recipes), including such predictable writers as M.F.K. Fisher ("Three Swiss Inns") and Madhur Jaffrey ("An Indian Reminiscence") as well as mavericks like Anita Loos ("Cocktail Parties of the Twenties"), E. Annie Proulx ("The Garlic War"), and Pat ...
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal ...
Featuring more than 1,000 recipes, menus for holidays and other seasonal occasions, an authoritative glossary of ingredients, and hundreds of sidebars, "Gourmet Today" is the indispensable book for today's cook.
Legendary gourmand and food scientist Pomaine dares to whisk away the stodgy traditions of fine cooking. This collection of recipes reflects his playfulness, elegance, and approachable style, as each recipe is as engaging as a well-told story. Introduction written by food writer Elizabeth David.
When Gourmet magazine debuted in the 1940s, America's wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today's unprecedented and widespread appreciation for the grape. New York ...
In the classic French novel The Passionate Epicure, Marcel Rouff introduces Dodin-Bouffant, a character based loosely on Anthelme Brillat-Savarin, an infamous bachelor and epicure dedicated to the high arts: the art of food and the art of love. This edition contains a Preface by Lawrence Durrell and a new Intro-duction by Jeffrey Steingarten, the ...
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 travel, Fisher amassed a body of work that belongs on any shelf of classic American writing. Assembled here in this new edition is a generous selection from the books ...
The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but ...
Ruth Reichl spills the beans (and the sushi, salads, and steak) about her years as a restaurant critic, first at the LA Times, then at the New York Times. Famous for her absurd (but useful) disguises, Reichl spent years on the Manhattan restaurant circuit, awarding and subtracting stars as she searched for a truly good meal. Besides her ...
"Filled with quirky surprises and things you would have never thought to ask, Bunyard's celebration of fruit is endlessly entertaining." -Mark Kurlansky, author of "Salt," "Cod," and "The Big Oyster" When we think of dessert, our mind's eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, ...
Originally published in 1934, Charpentier's memoir includes memories of his training as a chef by Escoffier himself, his apprenticeship in the restaurants of Europe, and his très chic Long Island restaurant.
The 2002 edition of the most authoritative guide to NYC restaurants. Reviews by the city's most respected food writers, with many features not found in any other restaurant guide: *The Times' original Star rating system *Recommended, Most-popular, and Chef's Favorite dishes *Best restaurants and best inexpensive choices in each neighborhood ...
The Tanner Lectures on Human Values, founded July 1, 1978, at Clare Hall, Cambridge University, was established by the American scholar, industrialist, and philanthropist Obert Clark Tanner. Lectureships are awarded to outstanding scholars or leaders in broadly defined fields of human values, and transcend ethnic, national, religious, or ...
Find the best food in the Big Apple with the help of this annual guide. Special features focus on ethnic dining, restaurants noted for their wine lists; expanded listings of restaurants by feature: and a new "Times" crossword puzzle with a food theme. Features signature dishes and up-to-date price ranges for all major New York restaurants.
This guide features reviews of hundreds of the very best of New York City's restaurants--not necessarily the most expensive--in every area of the city, and includes critiques of the best dishes and complete price ranges.
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Kitchen Confidential: Adventures in the Culinary Underbelly
