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When her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading "Go to Paris." But Stella is hardly cut out for adventure, a childhood trauma, and her mother's negligent parenting style, have kept her strictly confined to her comfort zone, even in adulthood. When her boss encourages her to time off, Stella resigns herself to honor her mother's wishes, even if a spontaneous trip to Paris is ...

A dazzling, heartfelt adventure through the food, art, and fashion scenes of 1980s Paris—from the New York Times bestselling author of Save Me the Plums and Delicious! “An enchanting and irresistible feast . . . As with a perfect meal in the world’s most magical city, I never wanted this sublime novel to end.”—Cynthia D’Aprix Sweeney, author of Good CompanyStella reached for an oyster, tipped her head, and tossed it back. It was cool and slipp...

A dazzling, heartfelt adventure through the food, art, and fashion scenes of 1980s Paris—from the New York Times bestselling author of Save Me the Plums and Delicious! “An enchanting and irresistible feast . . . As with a perfect meal in the world’s most magical city, I never wanted this sublime novel to end.”—Cynthia D’Aprix Sweeney, author of Good CompanyStella reached for an oyster, tipped her head, and tossed it back. It was cool and slipp...

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NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet."A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You'll tear thro...

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Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. "This is the rare case of an amazing writer living an amazing life."-Ann Patchett When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean ma...

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the risk (and the job) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food. When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, ...

NEW YORK TIMES BESTSELLERRuth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you. Billie Breslin has t...

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Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs and poems, the book is divided into sections such as "Kitchen Practices", "Food Memory: Identity, Family, Ethnicity", "Eating: Delight, Disgust, Hunger, Horror" and "Food Politics". Selections by Julia Child, Anthony...

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Een heerlijke, naar meer smakende roman met hoge feelgoodfactor Billie Breslin reist naar New York om daar bij het iconische food magazine Delicious! te gaan werken. Ze vindt al snel haar plek tussen de kleurrijke collega's van het tijdschrift en is overdonderd door de geweldige culinaire scene in downtown New York. Maar dan wordt Delicious! plotseling opgeheven. Billie kan nog even aanblijven in het lege kantoor, om de teleurgestelde lezer...

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Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the coveted and prestigious job of "New York Times" restaurant critic, lifts the lid on this glamorous world and has the same appeal as Anthony Bourdain's "Kitchen Confidential".

Billie lascia la sua casa in California per presentarsi a "Squisito!", la rivista di cucina più famosa di New York, dove ha ottenuto un posto di segretaria. Viene accolta dalla variopinta redazione del magazine e l'ambiente del food la seduce subito. Poi Billie ha un dono particolare, un talento che non può passare inosservato, soprattutto se sei circondato da cuochi esperti e gastronomi dal palato fine. Quando la rivista chiude improvvisament...

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

NEW YORK TIMES BESTSELLER • "An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite."-NewsdayAt 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 passi...