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    The first in the three-part series of Reichl's story of being the NY Times Food Editor. Fantastic, funny, and delicious.

    19 Cookbooks That Will Improve Your Life chosen by Ruth Reichl, Alice Waters, Tom Colicchio, Alton Brown and other food world notables.

    Bestselling author Ruth Reichl embarks on a clear-eyed, openhearted investigation of her mother's life, piecing together the journey of a woman she comes to realize she never really knew. Looking to her mother's letters and diaries, Reichl confronts the painful transition her mother made from a hopeful young woman to an increasingly unhappy older one and realizes the tremendous sacrifices she made to make sure her daughter's life would not be as disappointing as her own.

    Tender at the Bone by Ruth Reichl

    I have Vol. I and II, the Menu Cookbook and the Viennese Cookbook. Got them years and years ago and still love them. Where else will you find a recipe that begins with, "Have a small hog's head cut in half and the eyes and brain removed." (Scrapple recipe--look it up)

    proschiuto, ham, or whatever you may call it looks just awesome in food pictures! how about rich panini for a lunch? yummy!

    Dulce de Leche | DarioMilano Food Styling & Photography

    at elizabeth david's table: classic recipes and timeless kitchen wisdom, reface by ruth reichl