Catalog Search Results
Author
Publisher
Penguin Press
Pub. Date
2009
Physical Desc
112 p. ; 19 cm.
Language
English
Description
Chronicles the mother-daughter relationship of culinary author Ruth Reichl, now editor-in-chief of Gourmet magazine, and her late mother, Miriam. Miriam Brudno, who bowed to societal and familial pressure to become a wife and a mother over pursuing a fulfilling career, cheered her daughter on and pointed out that Ruth had an obligation, both to herself and to her mother, to use her life well.
Author
Language
English
Description
"From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen"--
"Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love...
Author
Publisher
Penguin Press
Pub. Date
2005
Physical Desc
p. cm.
Language
English
Description
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. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.
What...
What...
Author
Publisher
Books on Tape
Edition
Unabridged
Language
English
Description
"New York Times" restaurant critic Frank Bruni chronicles his lifelong battle with his weight, describing how his love of food from an early age lead to health and self-esteem problems as an adult and explaining how he finally managed to lose weight and keep it off, despite his profession.
Author
Publisher
Books on Tape
Pub. Date
2019
Edition
Unabridged
Language
English
Description
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became...
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