After the magazine she works for suddenly shuts down, Billie Breslin agrees to stay and answer the phones when she discovers a hidden room in the library and cache of letters written during World War II by twelve-year-old Lulu Swan to the legendary chef James Beard.
Ruth Reichl, food critic for "The New York Times," tells of her adventures adopting different disguises and personas in order to get a true picture of the restaurants she reviewed, and includes some of her most notable reviews, as well as a selection of favorite recipes.
A collection of over one thousand recipes from the pages of "Gourmet" magazine, including hors d'oeuvres, dips, and pates, as well as over fifty pastas and risottos, three hundred desserts, and scores of festive dishes for every occasion.
Author Ruth Reichl chronicles her coming-of-age by retelling the stories about her and her family that she heard while sitting at her mother's kitchen table when she was a child.
Ruth Reichl, food critic for "The New York Times, " tells of her adventures adopting different disguises and personas in order to get a true picture of the restaurants she reviewed, and includes some of her most notable reviews, as well as a selection of favorite recipes.
