Books

History in a Glass: Sixty Years of Wine Writing from Gourmet

Published: 2006
Author: Ruth: Reichl

Japanese Cooking: A Simple Art

Published: Spring 2007
By: Shizuo Tsuji
Introduction: MFK Fisher
New Introduction: Ruth Reichl

Remembrance of Things Paris: Sixty Years of Writing from Gourmet

Published: 2004
Editor: Ruth Reichl

The Unprejudiced Palate: Classic Thoughts on Food and the Good Life

By: Angelo M. Pellegrini
Foreward: Mario Batali
Editor: Ruth Reichl

The Anatomy of Dessert

Published: 2006
By: Edward Bunyard
Foreward: Michael Pollan
Introduction: David Karp
Editor: Ruth Reichl

Endless Feasts: Sixty Years of Writing from Gourmet

Published: 2002
Editor: Ruth Reichl

The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl

Life á la Henri

Published: 2001
By: Henri Charpentier and Boyden Sparks
Introduction: Alice Waters
Editor: Ruth Reichl

Cooking with Pomiane

Published: 2001
By: Edouard de Pomiane
Introduction: Elizabeth David
Editor: Ruth Reichl

Clémentine in the Kitchen

Published: 2001
By: Samuel Chamberlain
Introduction: Ruth Reichl
Editor: Ruth Reichl

Katish: Our Russian Cook

Published: 2001
By: Wanda L. Frolov
Introduction: Marion Cunningham
Editor: Ruth Reichl

High Bonnet: A Novel of Epicurean Adventures

Published: 2001
By: Idwal Jones
Introduction: Anthony Bourdain
Editor: Ruth Reichl

The Supper of the Lamb

Published: 2002
By: Robert Farrar Capon
Introduction: Deborah Madison
Editor: Ruth Reichl

Perfection Salad: Women and Cooking at the Turn of the Century

Published: 2001
By: Laura Shapiro
Introduction: Michael Stern
Editor: Ruth Reichl

The Passionate Epicure

Published: 2002
By: Marcel Rouff
Introduction: Jeffrey Steingarten
Editor: Ruth Reichl

Nancy Silverton's Breads from the La Brea Bakery

Published: 1996
Introduction: Ruth Reichl

The Measure Of Her Powers: An M.F.K. Fisher Reader

Published: 1999
Introduction: Ruth Reichl
Editor: Dominque Gioia

Mmmmmmm....A Feastiary

Published: 1972
Editor: Ruth Reichl

Contacting Ruth
Agent
Kathy Robbins
The Robbins Office
212-223-0720

Lecture Agent
Royce Carlton
Royce Carlton
212-355-7700
info@roycecarlton.com
More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl