WorldCat Identities

Reichl, Ruth

Overview
Works: 82 works in 345 publications in 9 languages and 21,520 library holdings
Genres: Biography  Cookbooks  Fiction  Autobiographies  Periodicals  Nonfiction television programs  Recipes  History  Documentary television programs  Biographical television programs 
Roles: Author, Editor, Speaker, Interviewee, Narrator
Classifications: TX649.R45, 641.5092
Publication Timeline
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Most widely held works about Ruth Reichl
 
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Most widely held works by Ruth Reichl
Gourmet( )

in English and Undetermined and held by 2,438 WorldCat member libraries worldwide

Delicious! : a novel by Ruth Reichl( Book )

28 editions published between 2014 and 2016 in 4 languages and held by 2,293 WorldCat member libraries worldwide

A New York Times Bestselling Author Billie Breslin traveled from her California home to take a job at Delicious, the most iconic food magazine in New York. When the publication is suddenly shut down, the staff, now Billie's extended family, must move on. But Billie is offered the job of staying behind in the deserted downtown mansion offices to uphold the "Delicious Guarantee." What she doesn't know is that this boring, lonely job will be the portal to a life-changing discovery
The gourmet cookbook : more than 1000 recipes( Book )

4 editions published between 2004 and 2006 in English and held by 1,172 WorldCat member libraries worldwide

For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades
My kitchen year : 136 recipes that saved my life by Ruth Reichl( Book )

10 editions published between 2015 and 2016 in English and held by 942 WorldCat member libraries worldwide

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 professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, saut?ed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl's most stirring book yet--one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for Ruth Reichl Tender at the Bone "Reading Ruth Reichl on food is almost as good as eating it." -- The Washington Post Book World "An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite." -- Newsday "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl." -- The New York Times Book Review "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers." -- Chicago Sun-Times Comfort Me with Apples "Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity." -- The New Yorker "Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A" -- Entertainment Weekly "Compelling . . . The book's charm emerges from Reichl's writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it." -- USA Today
Gourmet today : more than 1000 all-new recipes for the contemporary kitchen by Ruth Reichl( Book )

3 editions published in 2009 in English and held by 893 WorldCat member libraries worldwide

Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market. Also includes menus for holidays and other seasonal occasions
Delicious! by Ruth Reichl( Recording )

11 editions published in 2014 in English and held by 845 WorldCat member libraries worldwide

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York's most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water, until she is welcomed by the magazine's colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari's, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. To Billie's surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine's library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu's letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love
Endless feasts : sixty years of writing from Gourmet by Ruth Reichl( Book )

11 editions published between 2002 and 2005 in English and Chinese and held by 583 WorldCat member libraries worldwide

Presents a compilation of food and travel essays from the pages of "Gourmet magazine" by such authors as M.F.K. Fisher, Ruth Harness, Anita Loos, James Beard, and Madhur Jaffrey
My kitchen year : 136 recipes that saved my life by Ruth Reichl( Recording )

10 editions published in 2015 in English and held by 336 WorldCat member libraries worldwide

Follows the change of seasons-and Reichl's emotions-as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things
Eat : the story of food( Visual )

1 edition published in 2014 in English and held by 332 WorldCat member libraries worldwide

Travel through time on a culinary adventure that reveals the humble beginnings and climactic interludes of cuisine throughout the ages to reveal how food has made us who we are today, and how it shapes our future
Remembrance of things Paris : sixty years of writing from Gourmet by Ruth Reichl( Book )

11 editions published between 2004 and 2009 in English and held by 244 WorldCat member libraries worldwide

"A glorious, edible tour of Paris through six decades of writing from "Gourmet" magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to "Gourmet." Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking cafe au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living."--Publisher description
James Beard : America's first foodie( Visual )

1 edition published in 2017 in English and held by 218 WorldCat member libraries worldwide

Experience a century of food through the life of James Beard, who spoke of the importance of localism and sustainability long before those terms had entered the vernacular. A cookbook author, journalist, television celebrity and teacher, Beard helped to pioneer and expand the food media industry
History in a glass : sixty years of wine writing from Gourmet by Ruth Reichl( Book )

10 editions published between 2006 and 2007 in English and held by 216 WorldCat member libraries worldwide

Celebrates the pleasures of a glass of wine, in a collection of essays spanning sixty years of writing on the subject from Gourmet magazine, featuring contributions by such writers as Ray Bradbury, James Beard, and Hugh Johnson
Alice Waters and her delicious revolution( Visual )

1 edition published in 2017 in English and held by 191 WorldCat member libraries worldwide

Follow Alice Waters through a year of shopping and cooking, and discover the vision of an artist and advocate, who has taken her gift for food and turned it into consciousness about the environment, nutrition and a device for social change
A moveable feast : with America's favorite chefs by Tony Gee( Visual )

3 editions published in 2009 in English and held by 191 WorldCat member libraries worldwide

Salutes traditions across the country by bringing six of America's favorite chefs together to represent the diversity of food and culture that make the United States the world's greatest melting pot. Features Chris Kimball (America's Test Kitchens), Ruth Reichl (Gourmet's Diary of a Foodie), Lidia Bastianich (Lidia's Italy), José Andrés (Made in Spain), Rick Bayless (Mexico One Plate at a Time), and Ming Tsai (Simply Ming). Bonus: Q&A with the chefs, recipes, and behind-the-scenes
At Elizabeth David's table : classic recipes and timeless kitchen wisdom by Elizabeth David( Book )

1 edition published in 2010 in English and held by 179 WorldCat member libraries worldwide

Collects recipes and advice from the renowned food writer featuring, English, French, and Italian dishes
Brainwave : memory( Visual )

1 edition published in 2012 in English and held by 90 WorldCat member libraries worldwide

Proust's evocation of childhood conjured by the tasting of the scalloped madeleine has become the template for remembrance of things past. But why does taste bring forth memories of such emotional power? Gourmand Ruth Reichl seeks to analyze our taste buds with psychologist Paul Rozin, who returns to Brainwave after his conversation with chef Mario Batali in Brainwave 2009
Gourmet's diary of a foodie( Visual )

2 editions published in 2012 in English and held by 87 WorldCat member libraries worldwide

Travels the world to serve you a feast of culinary trends, exotic ingredients, and food-obsessed personalities. Journey into Gourmet magazine's test kitchens to learn how you can interpret a world of techniques and flavors in your kitchen
The contest book by Susan Subtle( Book )

2 editions published in 1979 in English and held by 84 WorldCat member libraries worldwide

Tender at the bone : growing up at the table by Ruth Reichl( Book )

19 editions published between 1998 and 2015 in 5 languages and held by 74 WorldCat member libraries worldwide

For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, 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." Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known for-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced to Monsieur du Croix, the gourmand, who so understood and yet was awed by this prodigious child at his dinner table that when he introduced Ruth to the souffle, he could only exclaim, "What a pleasure to watch a child eat her first souffle!" Then, fast-forward to the politically correct table set in Berkeley in the 1970s, and the food revolution that Ruth watched and participated in as organic became the norm. But this sampling doesn't do this character-rich book justice. After all, this is just a taste. Tender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent with the atmosphere, good humor, and angst of a sensualist coming-of-age. BONUS: This edition includes an excerpt from Ruth Reichl's Delicious!
Jeremiah Tower : the last magnificent( Visual )

1 edition published in 2016 in English and held by 69 WorldCat member libraries worldwide

It explores the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters, Tower went on to launch his own legendary Stars Restaurant in San Francisco
 
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The gourmet cookbook : more than 1000 recipes
Alternative Names
Ruth Reichl Amerikaans journaliste

רות ריישל

רישול, רות, 1948-

ライクル, ルース

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Gourmet today : more than 1000 all-new recipes for the contemporary kitchenEndless feasts : sixty years of writing from GourmetRemembrance of things Paris : sixty years of writing from GourmetHistory in a glass : sixty years of wine writing from GourmetAt Elizabeth David's table : classic recipes and timeless kitchen wisdomTender at the bone : growing up at the tableGarlic and sapphires : the secret life of a critic in disguise