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The Best American Food Writing 2018

The Best American Food Writing 2018( )
Editor: Reichl, Ruth
Killingsworth, Silvia
Series title:The Best American Series ® Ser.
ISBN:978-1-328-66224-8
Publication Date:Oct 2018
Publisher:Houghton Mifflin Harcourt Publishing Company
Book Format:Paperback
List Price:USD $15.99
Book Description:

Legendary author and food critic Ruth Reichl collects the year's finest writing about food and drink.

Book Details
Pages:320
Detailed Subjects: Cooking / Essays & Narratives
Physical Dimensions (W X L X H):5.5 x 8.25 x 0.82 Inches
Book Weight:0.616 Pounds
Author Biography
(Editor)
Ruth Reichl was born in New York City on January 16, 1948. In 1970, she graduated from the University of Michigan with a M.A. in art history. She became a food writer and magazine editor for New West magazine. Later she worked for the Los Angeles Times, first as the restaurant editor and then food editor. She received two James Beard Awards. In 1993, she moved back to New York to become the restaurant critic for The New York Times. She was the editor in chief of Gourmet Magazine for ten years.

She is the author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! Her latest book, My Kitchen Year: 136 Recipes That Saved My Life, was published in 2015.

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