लेखक: Ruth Reichl

NEW YORK TIMES BESTSELLER |NAMED ONE OF THE BEST BOOKS OF THE YEAR BYLos Angeles Times *; NPR *;Men’s Journal *; Book Page *;Booklist *;Publishers Weekly In the fall of 2009, the food world was rocke …

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In her bestselling memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who mu …

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Dear Mr Beard, I sent my Magic Moments off yesterday, and that made me think of you.I hope the cookies will remind Father of our life here. Or maybe I should say what life used to be, before the war …

Selected by Ruth Reichl, “punchy and vibrant” essays on food, its place on our tables, in our lives, and in our world (Publishers Weekly).   The twenty-eight pieces in this volume ar …

Fast, funny, always near the knuckle.The best kind of food writing – it makes you hungry’ Elizabeth Luard’While all good food writers are humorous.few are so riotously, effortlessly entertaining as R …

"Genuinely touching, wonderfully revealing" NEW YORKERGarlic and Sapphires is Ruth Reichl’s riotous account of the many disguises she employs to dine undetected when she takes on the much c …

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 g …

“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater Edited by influential literary critic Sandra M. Gilbert and awa …

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A beautiful new edition of the classic culinary memoir from the famous American ex-pat with a new introduction by chef & food writer Ruth Reichl.At their home in Paris, Alice B. Toklas and her romant …

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‘No one writes about food like Ruth Reichl… I consider her essential nourishment.’ NIGELLA LAWSON Ripping open the envelope, she read Celia’s last words to her. There was just one line written on t …