sequence

[Teri]

Ruth Riechel was the food editor of the New York Times and writes of her life and love of food. She has three books out. I would suggest reading them in chronological order starting with "Tender to the Bone" followed by "Comfort me with Apples" and closing with "Garlic and Sapphires". Filled with family dysfunction and dumplings :)

[Laura Ellis]

I loved all three of these.

[Denise]

I loved all of her books. I wish there were more.

[Joanne]

I think that woman would yank a baby lamb from its mother's womb and roast it if she could. I hated reading about how tender the newborn lamb was, gah.