Reichl ruth (Oltre 2100 risultati)

Paperback. Condizione: Fair. NEW YORK TIMES BESTSELLER * The debut memoir from the renowned author of Save Me the Plums, about the people who"steered her on the path to fulfill her destiny as one of the world's leading food writers" (Chicago Sun-Times). "An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite."--Newsday At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told.    Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.    Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.  Featuring a special Afterword by the author and more than a dozen personal family photos.…

Paperback. Condizione: Good. NEW YORK TIMES BESTSELLER * The debut memoir from the renowned author of Save Me the Plums, about the people who"steered her on the path to fulfill her destiny as one of the world's leading food writers" (Chicago Sun-Times). "An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite."--Newsday At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told.    Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.    Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.  Featuring a special Afterword by the author and more than a dozen personal family photos.…

Paperback. Condizione: Very Good.

Paperback. Condizione: Good. NEW YORK TIMES BESTSELERAt an early age, Ruth Reichl discovered that food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first souffl , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.…

Paperback. Condizione: Very Good. NEW YORK TIMES BESTSELERAt an early age, Ruth Reichl discovered that food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first souffl , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.…

Paperback. Condizione: Fair. NEW YORK TIMES BESTSELERAt an early age, Ruth Reichl discovered that food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first souffl , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.…

Paperback. Condizione: Very Good.

Paperback. Condizione: Very Good.

Paperback. Condizione: Fair.

Paperback. Condizione: Fair.

Paperback. Condizione: Fair.

Paperback. Condizione: Good. Author of Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times "Expansive and funny." --Entertainment Weekly Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. "[A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post.…

Paperback. Condizione: Very Good. Author of Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times "Expansive and funny." --Entertainment Weekly Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. "[A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post.…

Paperback. Condizione: Fair. Author of Save Me the Plums Ruth Reichl's iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times "Expansive and funny." --Entertainment Weekly Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. "[A] wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise." --Jonathan Yardley, The Washington Post.…

Condizione: good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly. …

Paperback. Condizione: Very Good.

Hardback. Condizione: Very Good. Ruth Reichl's bestselling memoir of her time as an undercover restaurant critic for The New York Times Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. As a memento of her time at the Times she gives us this wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise. --Jonathan Yardley, The Washington Post.…

Hardback. Condizione: Good. Ruth Reichl's bestselling memoir of her time as an undercover restaurant critic for The New York Times Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. As a memento of her time at the Times she gives us this wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise. --Jonathan Yardley, The Washington Post.…

Hardback. Condizione: Fair. Ruth Reichl's bestselling memoir of her time as an undercover restaurant critic for The New York Times Ruth Reichl, world-renowned food critic and former 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 world--a 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 us--along with some of her favorite recipes and reviews--her remarkable reflections on how one's outer appearance can influence one's inner character, expectations, and appetites, not to mention the quality of service one receives. As a memento of her time at the Times she gives us this wonderful book, which is funny--at times laugh-out-loud funny--and smart and wise. --Jonathan Yardley, The Washington Post.…

Condizione: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Condizione: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Condizione: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Hardcover. Condizione: Very Good.

hardcover. Condizione: Fair.

Hardback. Condizione: Good. NEW YORK TIMES BESTSELERAt an early age, Ruth Reichl discovered that food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first souffl , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.…

Condizione: very_good. Pages are clean with no markings. May show minor signs of wear or cosmetic defects marks, cuts, bends, or scuffs on the cover, spine, pages, or dust jacket. May have remainder marks on edges.

Hardback. Condizione: Fair. NEW YORK TIMES BESTSELERAt an early age, Ruth Reichl discovered that food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first souffl , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.…

Condizione: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases.

Condizione: Very Good. Shows minimal signs of wear and previous use. Can include minimal notes/highlighting. A portion of your purchase benefits nonprofits! - Note: Edition & format may differ from what is shown in stock photo & item details. May not include supplementary material (toys, access code, dvds, etc).…

Paperback. Condizione: Good. In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals.When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she's decided to put down her chef's toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about. The story that follows is an affectionate look at the apprenticeship--funny, daunting, always entertaining--of one of our best food writers.Ruth Reichl's pursuit of good food and good company leads her to New York and China, France and Los Angeles. She encounters world-famous chefs such as Wolfgang Puck and the three-star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. From a transformative lunch with M. F. K. Fisher to a friendship with Alice Waters, Reichl lovingly re-creates all her memorable meals in such succulent detail that listeners will yearn for 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. Reichl also shares the intimacies of her personal life--the joys and the heartbreaks behind the reviews--in a style so honest and warm that listeners will feel they are enjoying a cozy dining-table conversation with a friend.…