Like a hearing child born to deaf parents, I was shaped by my mother's handicap, discovering that food could be a way of making sense of the world.Ruth Reichl is the chief editor at Gourmet Magazine and recognised as one of the world's leading food writers. This is her memoir of a life determined, enhanced and defined by a passion for food, unforgettable people and the love of tales well told.From her notorious food-poisoning mother (otherwise known as the Queen of Mould) to the gourmand Monsieur du Croix who served Reichl ...
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Like a hearing child born to deaf parents, I was shaped by my mother's handicap, discovering that food could be a way of making sense of the world.Ruth Reichl is the chief editor at Gourmet Magazine and recognised as one of the world's leading food writers. This is her memoir of a life determined, enhanced and defined by a passion for food, unforgettable people and the love of tales well told.From her notorious food-poisoning mother (otherwise known as the Queen of Mould) to the gourmand Monsieur du Croix who served Reichl her first souffle to the Berkeley restaurant of the seventies where every worker was a manager and every manager had an opinion, Reichl's story is heart-wrenching and funny.Reichl writes with such simplicity - even the recipes included in this memoir are stripped down to their bare goodness ...This is a book about a sturdy child who, by overcoming many obstacles and dangers, creates herself as a distinguished woman of her own world. New York TimesAn absolute delight to read ...how lucky we are that [Reichl] had the courage to follow her appetite. Newsday
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Seller's Description:
Former library book with the usual stamps, stickers and labels. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Good. All orders ship by next business day! This is a used paperback book. Has moderate wear on cover and/or pages. Has markings on pages. Spine has been opened/creased. Front cover has crease(s). For USED books, we cannot guarantee supplemental materials such as CDs, DVDs, access codes and other materials. We are a small company and very thankful for your business!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
This memoir concerns the author's early years and
traces her growing interest in food. Her dysfunctional family and personal road to a fulfilling career and marriage are addressed in a mostly amusing way, although there are times when you can't help being horrified by her parents' behavior. The memoir is seeded with recipes which usually contain large amounts of butter and/or cream. While I would never try any, I am sure they are delicious. Altogether this was a fun and easy read.
cindyp
Jun 28, 2007
food writers delight
Ruth Reichl is a foody's dream writer. She knows her food and gives plenty of recipes, along with a great story. This book is autobiographical, starting with her early years and hippy days, which are hilarious. I think this and "Garlic and Sapphires" are her best books. Her descriptions are mouthwatering and I read it in. like, two days. No wonder she was chosen as the editor of Gourmet Magazine. But she is not so highbrow that you can't totally relate to all she says. I guess that is what makes her great - she is one of us.
