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Ruth Reichl, world-renowned food critic and editor in chief of
"Gourmet" magazine, knows a thing or two about food. She also knows
that as the most important food critic in the country, you need to
be anonymous when reviewing some of the most high-profile
establishments in the biggest restaurant town in the worldaa charge
she took very seriously, taking on the guise of a series of
eccentric personalities. In "Garlic and Sapphires," Reichl reveals
the comic absurdity, artifice, and excellence to be found in the
sumptuously appointed stages of the epicurean world and gives
usaalong with some of her favorite recipes and reviewsaher
remarkable reflections on how oneas outer appearance can influence
oneas inner character, expectations, and appetites, not to mention
the quality of service one receives.
aThis wonderful book is funnyaat times laugh-out-loud funnyaand
smart and wise.a "aThe Washington Post"
aReichl is so gifted . . . the reader remains hungry for more.a
"aUSA Today"
aExpansive and funny.a "aEntertainment Weekly"
Eating Words gathers food writing of literary distinction and
historical sweep into one splendid volume. Beginning with the
taboos of the Old Testament and the tastes of ancient Rome, and
including travel essays, polemics, memoirs and poems, the book is
divided into sections such as "Kitchen Practices"; "Food Memory:
Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger,
Horror" and "Food Politics". Selections by Julia Child, Anthony
Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin
Trillin and Adam Gopnik, along with authors not usually associated
with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr,
Hemingway, Chekhov and David Foster Wallace-enliven and enrich this
comprehensive anthology.
Eating Words gathers food writing of literary distinction and
historical sweep into one splendid volume. Beginning with the
taboos of the Old Testament and the tastes of ancient Rome, and
including travel essays, polemics, memoirs and poems, the book is
divided into sections such as "Kitchen Practices"; "Food Memory:
Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger,
Horror" and "Food Politics". Selections by Julia Child, Anthony
Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin
Trillin and Adam Gopnik, along with authors not usually associated
with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr,
Hemingway, Chekhov and David Foster Wallace-enliven and enrich this
comprehensive anthology.
"Genuinely touching, wonderfully revealing" NEW YORKER 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.
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. Ruth Reichl's pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a cosy dining-table conversation with a friend. In Comfort Me With Apples, Reichl again demonstrates her inimitable ability to combine food writing, humour and memoir into an art form.
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.
Contributors to endless feasts include:
James Beard/Cooking with James Beard: Pasta Ray Bradbury/Dandelion Wine Robert P. Coffin/Night of Lobster Laurie Colwin/A Harried Cook’s Guide to Some Fast Food Pat Conroy/The Romance of Umbria Elizabeth David/Edouard de Pomiane M.F.K. Fisher/Three Swiss Inns Ruth Harkness/In a Tibetan Lamasery Madhur Jaffrey/An Indian Reminiscence Anita Loos/Cocktail Parties of the Twenties George Plimpton/I, Bon Vivant, Who, Me? E. Annie Proulx/The Garlic War Claudia Roden/The Arabian Picnic Jane and Michael Stern/Two for the Road: Havana, North Dakota Paul Theroux/All Aboard! Cross the Rockies in Style
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 shared with family and friends,
and a passion for ingredients and cooking that nourish the body and
the soul.
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