In Ruth Reichl’s latest book — one that will delight her fans and convert those as yet uninitiated to her charming tales — the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl’s anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid — even eager — to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike. The New York Times has said, “While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl.” In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.

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

Celebrating the timeless pleasures of a fine glass of wine, a collection of essays spans sixty years of outstanding writing on the subject from the pages of Gourmet magazine, featuring contributions by Ray Bradbury, James Beard, Hugh Johnson, Frank Schoonmaker, Iles Brody, Roy Brady, and others. Reprint. 10,000 first printing.

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

In a new edition of the classic memoir, first published in 1948, the Italian-born food writer and bon vivant shares his reflections on the influence of the role of food, wine, and family in his life and presents a collection of traditional Tuscan recipes that exemplify the best in authentic Italian cuisine. Reprint.

The editor-in-chief of 'Gourmet' recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.

Product Description: Includes an interview with the author and recipe cards! GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque...read more

The editor-in-chief of 'Gourmet' recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.

A collection of essays by top food writers, originally published in Gourmet magazine, traces Paris's reconstruction from a culinary perspective in the years after the German occupation, a period that saw the birth of nouvelle cuisine, the reintroduction of old-time bourgeois dinners, and the emergence of hero-chefs. Reprint. 14,000 first printing.

A unique compilation of food and travel essays from the pages of Gourmet magazine includes contributions by M. F. K. Fisher, Ruth Harness, Anita Loos, James Beard, Madhur Jaffrey, Laurie Colwin, and other distinguished authors who describe the fine art of food and cookery around the world. 20,000 first printing.

A unique compilation of food and travel essays from the pages of Gourmet magazine includes contributions by M. F. K. Fisher, Ruth Harness, Anita Loos, James Beard, Madhur Jaffrey, Laurie Colwin, and other distinguished authors who describe the fine art of food and cookery around the world. Reprint. 30,000 first printing. (view table of contents)

Product Description: In the classic French novel The Passionate Epicure, Marcel Rouff introduces Dodin-Bouffant, a character based loosely on Anthelme Brillat-Savarin, an infamous bachelor and epicure dedicated to the high arts: the art of food and the art of love...read more (view table of contents, read Amazon.com's description)

Leading food critics from The New York Times present a comprehensive guide to more than one thousand New York City restaurants, accompanied by recommended dishes for each, listings of the best restaurants and best inexpensive choices in each neighborhoods, essays on wine, and more. Original. 25,000 first printing. (view table of contents)

Chronicles the life of celebrity chef Henri Charpentier in the early twentieth century, from his job as a bellboy to owner of his New York City restaurants. (view table of contents)

Offers a guide to hundreds of restaurants by ratings, price, type of cuisine, and notable features. (view table of contents)

A guide to hundreds of restaurants throughout New York City by several noted experts examines eateries in every neighborhood, with information on the very best, not necessarily the most expensive, restaurants. Original.

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.