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by Ruth Reichl

|May 12, 2015

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Ruth Reichl's bestselling fiction debut about sisters, family ties, gourmet food, and a young woman who must finally let go of guilt and grief to embrace her own true gifts is a dazzling addition to Reichl's beloved memoirs that have long illuminated the theme…

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In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain…

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NEW YORK TIMES BESTSELLER 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…

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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…

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Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet , and the author of three bestselling memoirs, Ruth…

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In this delightful sequel to her bestseller Tender at the Bone , Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a…

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NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent…

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When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl, with a highly…

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“Reading Ruth Reichl on food is almost as good as eating it,” The Washington Post Book World once declared. If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and…

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NEW YORK TIMES BESTSELLER |  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY  Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when…

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First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the…

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A glorious survey of food writing from the classical world to the present. Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction…