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43+ Works 12,409 Membros 482 Críticas 25 Favorited

About the Author

Ruth Reichl was born in New York City on January 16, 1948. In 1970, she graduated from the University of Michigan with a M.A. in art history. She became a food writer and magazine editor for New West magazine. Later she worked for the Los Angeles Times, first as the restaurant editor and then food mostrar mais editor. She received two James Beard Awards. In 1993, she moved back to New York to become the restaurant critic for The New York Times. She was the editor in chief of Gourmet Magazine for ten years. She is the author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! Her latest book, My Kitchen Year: 136 Recipes That Saved My Life, was published in 2015. (Bowker Author Biography) mostrar menos
Image credit: Courtesy of Allen and Unwin

Séries

Obras por Ruth Reichl

Delicious (2014) 1,073 exemplares
The Gourmet Cookbook Volumes I and II (2004) — Editor — 968 exemplares
Endless Feasts: Sixty Years of Writing from Gourmet (2002) — Editor — 252 exemplares
The Best American Food Writing 2018 (2018) — Editor; Introdução — 87 exemplares
The Paris Novel (2024) 22 exemplares
Mmmmmmm: a feastiary (1972) 16 exemplares
The Queen of Mold (2005) 9 exemplares
Gourmet cookbook (2018) 5 exemplares
Del Buen Amor Y El Buen Comer (2006) 2 exemplares
Save Me the Plums 2 exemplares
Gourmet Magazine - June, 2007 (2007) 2 exemplares
Verrukelijk 2 exemplares
Gourmand, Eggs (2023) 1 exemplar
Gourmet 1999.12 1 exemplar
Grave Secrets 1 exemplar
Gourmet - April 2007 (2007) 1 exemplar
Gourmet - March 2007 (2007) 1 exemplar
Gourmet -December 2005 (2005) 1 exemplar
Gourmet - November 2005 (2005) 1 exemplar
Gourmet - April 2006 (2006) 1 exemplar
Ms. 1981.04 1 exemplar

Associated Works

The Gastronomical Me (1989) — Introdução, algumas edições611 exemplares
Japanese Cooking: A Simple Art (1980) — Prefácio, algumas edições520 exemplares
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) — Prefácio, algumas edições383 exemplares
Perfection Salad: Women and Cooking at the Turn of the Century (1986)algumas edições327 exemplares
Cooking with Pomiane (1962) — Introdução, algumas edições176 exemplares
This Is My Best: Great Writers Share Their Favorite Work (2004) — Contribuidor — 159 exemplares
The Measure of Her Powers: An M.F.K. Fisher Reader (1999) — Introdução — 123 exemplares
Best Food Writing 2005 (Best Food Writing) (2005) — Contribuidor — 99 exemplares
Best Food Writing 2009 (2009) — Contribuidor — 86 exemplares
Her Fork in the Road: Women Celebrate Food and Travel (2001) — Contribuidor — 79 exemplares
Best Food Writing 2001 (2001) — Contribuidor — 66 exemplares
Best Food Writing 2000 (2000) — Contribuidor — 60 exemplares
The Gourmand’s Egg. A Collection of Stories & Recipes (2022) — Prefácio — 11 exemplares

Etiquetado

Conhecimento Comum

Membros

Críticas

Reichl, a longtime food critic and prolific archivist of memorable meal menus, has written a few memoirs by now, and this is an older one. Still, I went back to this title because her newer writing was so engrossing and relatable even for a non-cook. A rich history of living in a communal Berkeley house and trying to start a family were covered with relevant recipes intermixed. I don’t believe this title is still in print, but if you can track down a copy, it’s well worth the trouble.
 
Assinalado
jonerthon | 36 outras críticas | Mar 26, 2024 |
 
Assinalado
kitber | 36 outras críticas | Feb 3, 2024 |
This book feels like a fantasy, a fairy-tale where the main character gets all her wishes fulfilled. That wasn't what I was expecting. but it has definitely stayed with me much longer than I expected as well, and I love the dreaminess of it. I guess it must be nice to be Stella and have all your wishes magically come true thanks to Paris and friends with money -- oh, and slender, gamin, beauty doesn't hurt at all -- but at least her adventures were interesting and full of passionate connoisseurs of art and literature and food.

Advanced Reader's Copy provided by Edelweiss.
… (mais)
 
Assinalado
jennybeast | 2 outras críticas | Jan 31, 2024 |
Ruth Reichl is one of those famous people that I wish I knew in real life so we could just hang out. She seems no nice and fun and the way she writes about food makes me think maybe I could actually, willingly, eat pig brains or rabbits cooked in their own blood if only I was dining with Ruth.

This particular memoir is about her unexpected stint as editor in chief at Gourmet magazine and I liked it as much as her other books.

I’m not sure if this book is really for everyone but if you enjoy food writing or her, I think this is a winner.… (mais)
 
Assinalado
hmonkeyreads | 45 outras críticas | Jan 25, 2024 |

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Estatísticas

Obras
43
Also by
16
Membros
12,409
Popularidade
#1,890
Avaliação
3.9
Críticas
482
ISBN
137
Línguas
8
Marcado como favorito
25

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