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Kent State Stark Library Book Club  

Last Updated: Jul 28, 2014 URL: http://libguides.stark.kent.edu/bookclub Print Guide RSS UpdatesEmail Alerts

September 2014 Print Page
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Everyone is Welcome!

Kent State Stark Library Book Club

Meeting Date: 

Thursday, September 4.

Time:  5:15 p.m.

Meeting will be held in the Library.

 

Books by Ruth Reichl

This delicious new volume of Ruth Reichl's acclaimed memoirs recounts her "adventures in deception," as she goes undercover in the world's finest restaurants. Reichl knows that "to be a good restaurant critic, you have to be anonymous," but when she signs up to be the most important restaurant critic in the country, at The New York Times, her picture is posted in every four-star, low-star, and no-star kitchen in town. Managers offer cash bonuses for advance notice of her visits. They roll out the red carpet whether she likes it or not. What's a critic in search of the truth to do? (Amazon.com)

Cover Art
Garlic and Sapphires - Ruth Reichl
ISBN: 9781594200311
Publication Date: 2005-04-07

 

Library Book Club Pick for September 2014

Cover Art
Delicious! - Ruth Reichl
ISBN: 1400069629
Publication Date: 2014-05-06
Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you. Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York's most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water--until she is welcomed by the magazine's colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari's, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. To Billie's surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine's library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu's letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love. Praise for Tender at the Bone "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl."--The New York Times Book Review "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers."--Chicago Sun-Times Praise for Comfort Me with Apples "The book's charm emerges through Reichl's writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it."--USA Today "Reads not like life described but like life lived . . . Each story affirms [Reichl's] desire to get beyond the surface, even as she celebrates its unlikely depths."--The New York Times.

 

Featured Author

Image of Ruth Reichl 

Biography

Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture.
All information from Amazon.com

 

 

Author Blog

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