Garlic And Sapphires - Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted & highly prestigious job of New York Times restaurant critic.
No Reservations: Around The World On An Empty Stomach
"Inspired by the question, 'What would be the perfect meal?,' Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out." The show that preceded "No Reservations", and launched Tony into a dream job for every food lover...
Comfort Me With Apples: More Adventures At The Table
Fishpond Australia, Comfort Me with Apples: More Adventures at the Table (Random House Reader's Circle) by Ruth Reichl. Buy Books online: Comfort Me with Apples: More Adventures at the Table (Random House Reader's Circle), ISBN Ruth Reichl
"Thirty-eight outrageous, deliciously provocative pieces from Vogue''s indomitable food critic-the man who eats everything, dreams perpetually of the ultimate food experience, and compulsively searches out the truth about how, why, and what we eat." (When will he publish another? When?)
"At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment." (Oh, to be this man someday...)
Comfort Me with Apples: Considering The Pleasures Of The Table
"Fiorito's range is wide: from the ingredients for the best chili dog in the world to the recipe for chicken soup for the courting soul; from the sharp portrait of a young boy's real hunger to the olfactory pleasures of a proper barbecue. His guests include an Inuk whom he takes to a sushi bar, an old man in pajamas, Julia Child, several daddies, a woman with a seductive appetite, and Hercules. You are invited to join them."
"In this provocative and evocative book, Gina Mallet weaves together her own experiences in England and America and her memories of great taste with a grim look at the enemies of good food: the U.N.'s template for universal taste; trade wars; healthism; extreme environmentalists; food scientists; food scares; organic dogma, and zero tolerance for flavour-bearing bacteria." Shop well - but hurry before it's gone for good...
Where'd it come from? How'd it get so popular? "A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization's dynamics, the book traces sushi's journey from Japanese street snack to global delicacy."
The United States Of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story Of The…
Tender at the Bone - Ruth Reichl - Discussion September 2005 - A restaurant critic for "The New York Times" offers a memoir--with recipes--of a life spent as a restaurant owner, chef, and food critic, from California to New York City. (Novelist Plus)