Books by Ruth Reichl

Ruth Reichl
Average rating 3.90 · 34,523 ratings · 4,585 reviews · shelved 50,753 times

Showing 28 distinct works.

	Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl 3.86 avg rating — 12,046 ratings — published 2005 — 20 editions	My rating:
	Tender at the Bone: Growing Up at the Table by Ruth Reichl 4.00 avg rating — 11,015 ratings — published 1998 — 14 editions	My rating:
	Comfort Me with Apples: More Adventures at the Table by Ruth Reichl 3.92 avg rating — 6,480 ratings — published 2001 — 15 editions	My rating:
	The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl (Editor), John Willoughby (Adapted by), Zanne Early Stewart (Adapted by) 4.10 avg rating — 1,741 ratings — published 2004 — 3 editions	My rating:
	Not Becoming My Mother: and Other Things She Taught Me Along the Way by Ruth Reichl 3.34 avg rating — 1,711 ratings — published 2009 — 11 editions	My rating:
	The Supper of the Lamb: A Culinary Reflection by Robert Farrar Capon, Ruth Reichl (Editor), Deborah Madison (Introduction) 4.41 avg rating — 284 ratings — published 1989 — 7 editions	My rating:
	For You Mom, Finally by Ruth Reichl 3.34 avg rating — 319 ratings — published 2010 — 3 editions	My rating:
	Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl (Editor) 3.98 avg rating — 171 ratings — published 2009	My rating:
	Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture, 24) by Laura Shapiro, Ruth Reichl (Editor), Michael Stern (Introduction) 3.60 avg rating — 135 ratings — published 1986 — 5 editions	My rating:
	Remembrance of Things Paris: Sixty Years of Writing from Gourmet by Ruth Reichl 3.58 avg rating — 132 ratings — published 2004 — 6 editions	My rating:
	Endless Feasts: Sixty Years of Writing from Gourmet by Ruth Reichl 3.64 avg rating — 130 ratings — published 2002 — 2 editions	My rating:
	Japanese Cooking: A Simple Art by Shizuo Tsuji, Ruth Reichl (Foreword by), M.F. Fisher (Introduction), Yoshiki Tsuji (Preface by) 4.27 avg rating — 100 ratings — 2 editions	My rating:
	Clementine in the Kitchen: Modern Library Foods by Samuel V. Chamberlain, Ruth Reichl (Introduction), Narcisse Chamberlain (Revised by) 3.83 avg rating — 106 ratings — published 1990 — 2 editions	My rating:
	The Measure of Her Powers: An M.F.K. Fisher Reader by M.F.K. Fisher (Editor), Ruth Reichl (Introduction) 4.18 avg rating — 88 ratings — published 1999 — 3 editions	My rating:
	The Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Angelo M. Pellegrini, Mario Batali (Introduction), Ruth Reichl (Editor) 3.94 avg rating — 54 ratings — published 2005 — 2 editions	My rating:
	Katish: Our Russian Cook by Wanda Frolov, Ruth Reichl (Editor), Henry Stahlhut (Illustrator) 3.96 avg rating — 23 ratings — published 2001	My rating:
	High Bonnet: A Novel of Epicurean Adventures by Idwal Jones, Ruth Reichl (Editor), Anthony Bourdain (Introduction) 3.67 avg rating — 21 ratings — published 2001 — 3 editions	My rating:
	At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom by Elizabeth David, Rick Rodgers, Ruth Reichl (Preface) 3.89 avg rating — 19 ratings — published 2010 — 2 editions	My rating:
	History in a Glass: Sixty Years of Wine Writing from Gourmet by Ruth Reichl 3.24 avg rating — 21 ratings — published 2006 — 4 editions	My rating:
	Gourmet Every Day: Over 200 Quick and Easy Recipes for Dinner by Catherine Bergen, Romulo A. Yanes (Photographer), Ruth Reichl (Introduction) 3.38 avg rating — 16 ratings — published 2000 — 3 editions	My rating:
	Mmmmmmm: a feastiary by Ruth Reichl 4.40 avg rating — 10 ratings — published 1972 — 2 editions	My rating:
	Al banchetto del mondo by Ruth Reichl (Editor), Patrizia Traverso (Translator) 4.00 avg rating — 1 rating — published 2005	My rating:
	Parte Mais Tenra: um Saboroso Aprendizado de Vida, A by Ruth Reichl 4.00 avg rating — 1 rating — published 2004	My rating:
	The Queen of Mold by Ruth Reichl 4.00 avg rating — 1 rating	My rating:
	Comfort Me with Apples: More Adventures at the Table by Ruth Reichl 0.00 avg rating — 0 ratings — published 2001	My rating:
	The New York Times Guide to Restaurants in New York City 2001 (New York Times Guide to Restaurants in New York City, 2001) by William Grimes, Ruth Reichl, Eric Asimov 0.00 avg rating — 0 ratings — published 1999 — 4 editions	My rating:
	The Tanner Lectures Vol 27 by Grethe B. Peterson, James Q. Wilson, Marshall Sahlins, Allan Gibbard 0.00 avg rating — 0 ratings — published 2007	My rating:

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