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When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, [Gourmet], 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...
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Please note: This is a companion version & not the original book.
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#1 I was always an avid reader, but I loved the ads for exotic ingredients in The Gourmet Cookbook. I loved the stories, and I loved the ads. I loved the way the author wrote about real life.
#2 I was amazed at how my father, who had never spoken a word to anyone in New York, could speak German so fluently. He told me that when he arrived in 1926, all his German relatives...
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A James Beard Award semifinalist and California bakery owner highlights the origins and evolution of her native Arabic food with inspired recipes for flatbreads, dips, snacks, and platters including hazelnut-praline baklava Rolls with milk and honey and chile-onion-stuffed falafel.
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The New York Times bestselling author of Tomatoland test drives the most popular diets of our time, investigating the diet gurus, contradictory advice, and science behind the programs to reveal how we should—and shouldn’t—be dieting.
“Essential reading . . . This will completely change your ideas about what you should be eating.”—Ruth Reichl, author of Save...
“Essential reading . . . This will completely change your ideas about what you should be eating.”—Ruth Reichl, author of Save...
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