Tender at the Bone

Tender at the Bone
Available:
Author: Ruth Reichl
Pages: 289
ISBN: 9780812981117
Release: 2010
Editor: Random House Incorporated

DESCRIPTION OF THE BOOK:

"While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl."---The New York Times Book Review --

Tender at the Bone

Tender at the Bone
Available:
Author: Ruth Reichl
Pages: 320
ISBN: 9780679604204
Release: 2010-05-25
Editor: Random House

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER • “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. BONUS: This edition includes an excerpt from Ruth Reichl's Delicious! Praise for Tender at the Bone “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 “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review “Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”—Washington Post Book World “[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book.”—The New Yorker “A savory memoir of [Reichl’s] apprentice years . . . Reichl describes [her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories.”—Kirkus Reviews

Tender At The Bone

Tender At The Bone
Available:
Author: Ruth Reichl
Pages: 304
ISBN: 9781448117314
Release: 2011-12-31
Editor: Random House

DESCRIPTION OF THE BOOK:

Fast, funny, always near the knuckle.The best kind of food writing - it makes you hungry' Elizabeth Luard'While all good food writers are humorous.few are so riotously, effortlessly entertaining as Ruth Reichl..[She] is also witty, fair-minded, brave, and a wonderful writer' New York Times Review of Books At an early age, Ruth Reichl discovered that 'food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.' Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people and the love of tales well told. Beginning with Reichl's mother, the notorious food poisoner known as the Queen of the Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humour and sprinkled with her favourite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Tender at the Bone

Tender at the Bone
Available:
Author: Ruth Reichl
Pages: 282
ISBN: 1865086975
Release: 2001
Editor: Allen & Unwin

DESCRIPTION OF THE BOOK:

A beautifully written memoir (with recipes) of a life determined, enhanced and defined by food, by the chief restaurant critic for The New York Times.

B k 15

B  k  15
Available:
Author: Ruth Reichl
Pages: 32
ISBN: 1933540052
Release: 2005
Editor: Bukamerica Incorporated

DESCRIPTION OF THE BOOK:

Delicious

Delicious
Available:
Author: Ruth Reichl
Pages: 416
ISBN: 9780679604617
Release: 2014-05-06
Editor: Random House

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER • Includes an exclusive conversation between Ruth Reichl and Emily Giffin 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 Delicious! “Compulsively readable . . . a treat for anyone who loves a warm, character-packed tale—a delectable mix of flavor, fantasy, and emotional comfort food.”—O: The Oprah Magazine “[Reichl’s] New York is a fairy-tale town where beautiful food abounds. . . . The novel presents a whole passel of surprises: a puzzle to solve; a secret room; hidden letters; the legacy of James Beard; and a parallel, equally plucky heroine from the past, who also happens to be a culinary prodigy.”—The New York Times Book Review “Fascinating characters . . . There’s romance, intrigue, food history, and the fictional appearance of a very real American culinary icon.”—The Austin Chronicle “Reichl’s vivid descriptions of food will have readers salivating, and an insider’s look at life at a food magazine is fascinating. Her satisfying coming-of-age novel of love and loss vividly demonstrates the power of food to connect people across cultures and generations.”—Library Journal (starred review) “This savory feast of a first novel blends the rich gifts that readers of Reichl’s memoirs and food writing have come to expect. To a tantalizing coming-of-age story about a budding chef and journalist she adds a bittersweet tale of separated sisters.”—More

Comfort Me with Apples

Comfort Me with Apples
Available:
Author: Ruth Reichl
Pages: 320
ISBN: 9780375507045
Release: 2001-06-12
Editor: Random House

DESCRIPTION OF THE BOOK:

BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious! In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

Garlic and Sapphires

Garlic and Sapphires
Available:
Author: Ruth Reichl
Pages: 352
ISBN: 9781741156065
Release: 2005-05-01
Editor: Allen & Unwin

DESCRIPTION OF THE BOOK:

When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl, with a highly developed knowledge and love of Asian cuisine from her years as a West Coast food critic, began to review the small simple establishments that abound in Manhattan, Brooklyn and Queens. Many loved it, the Establishment hated it, but her influence was significant. She brought a fresh writing style to her reviews and adopted a radical way of getting them. Amassing a wardrobe of wigs and costumes, she deliberately disguised herself so that she would not receive special treatment. As a result, she had a totally different dining experience as say, Miriam the Jewish mother than she did as Ruth Reichl the reviewer, and she wasn't afraid to write about it. The resulting reviews were hilarious and sobering, full of fascinating insights and delicious gossip. Garlic and Sapphires is a wildly entertaining chronicle of Reichl's New York Times years.

For You Mom Finally

For You Mom  Finally
Available:
Author: Ruth Reichl
Pages: 144
ISBN: 9781101404300
Release: 2010-04-06
Editor: Penguin

DESCRIPTION OF THE BOOK:

Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. For You, Mom. Finally. is her openhearted investigation of the life of a woman she realizes she never really knew-her mother. Through letters and diaries-and a new afterword relating the wisdom she's gained after sharing her story-Reichl confronts the transition her mother made from a hopeful young woman to an increasingly unhappy older one and recognizes the huge sacrifices made to ensure that her daughter's life would not be as disappointing as her own.

Red at the Bone

Red at the Bone
Available:
Author: Jacqueline Woodson
Pages: 208
ISBN: 9780525535294
Release: 2019-09-17
Editor: Penguin

DESCRIPTION OF THE BOOK:

A NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK OF THE YEAR "A spectacular novel that only this legend can pull off." -Ibram X. Kendi, #1 New York Times-bestselling author of HOW TO BE AN ANTIRACIST, in The Atlantic "An exquisite tale of family legacy….The power and poetry of Woodson’s writing conjures up Toni Morrison." – People "In less than 200 sparsely filled pages, this book manages to encompass issues of class, education, ambition, racial prejudice, sexual desire and orientation, identity, mother-daughter relationships, parenthood and loss….With Red at the Bone, Jacqueline Woodson has indeed risen — even further into the ranks of great literature." – NPR "This poignant tale of choices and their aftermath, history and legacy, will resonate with mothers and daughters." –Tayari Jones, bestselling author of AN AMERICAN MARRIAGE, in O Magazine An unexpected teenage pregnancy pulls together two families from different social classes, and exposes the private hopes, disappointments, and longings that can bind or divide us from each other, from the New York Times-bestselling and National Book Award-winning author of Another Brooklyn and Brown Girl Dreaming. Moving forward and backward in time, Jacqueline Woodson's taut and powerful new novel uncovers the role that history and community have played in the experiences, decisions, and relationships of these families, and in the life of the new child. As the book opens in 2001, it is the evening of sixteen-year-old Melody's coming of age ceremony in her grandparents' Brooklyn brownstone. Watched lovingly by her relatives and friends, making her entrance to the music of Prince, she wears a special custom-made dress. But the event is not without poignancy. Sixteen years earlier, that very dress was measured and sewn for a different wearer: Melody's mother, for her own ceremony-- a celebration that ultimately never took place. Unfurling the history of Melody's parents and grandparents to show how they all arrived at this moment, Woodson considers not just their ambitions and successes but also the costs, the tolls they've paid for striving to overcome expectations and escape the pull of history. As it explores sexual desire and identity, ambition, gentrification, education, class and status, and the life-altering facts of parenthood, Red at the Bone most strikingly looks at the ways in which young people must so often make long-lasting decisions about their lives--even before they have begun to figure out who they are and what they want to be.

To the Bone

To the Bone
Available:
Author: Paul Liebrandt,Andrew Friedman
Pages: 288
ISBN: 9780770434175
Release: 2013-12-03
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers. Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.

Falling Off the Bone

Falling Off the Bone
Available:
Author: Jean Anderson
Pages: 272
ISBN: 0470467134
Release: 2010-10-19
Editor: Wiley

DESCRIPTION OF THE BOOK:

Irresistible briases, pot roasts, soups, and stews so tender the meat falls off the bone New in paperback, Jean Anderson's Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful full-color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be. Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot-roasting, and simmering to coax amazing flavors out of the most common and affordable cuts. Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat Written by one of America's most respected food writers and cookbook authors For anyone who wants to eat like a king on a penny-pincher's budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.

My Kitchen Year

My Kitchen Year
Available:
Author: Ruth Reichl
Pages: 352
ISBN: 9780679605225
Release: 2015-09-29
Editor: Random House

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters “What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”—The Washington Post “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”—Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”—Eater (Fall 2015’s Best Cookbooks)

The Line Tender

The Line Tender
Available:
Author: Kate Allen
Pages: 384
ISBN: 9780735231627
Release: 2019-04-16
Editor: Penguin

DESCRIPTION OF THE BOOK:

Funny, poignant, and deeply moving, The Line Tender is a story of nature's enduring mystery and a girl determined to find meaning and connection within it. Wherever the sharks led, Lucy Everhart's marine-biologist mother was sure to follow. In fact, she was on a boat far off the coast of Massachusetts, collecting shark data when she died suddenly. Lucy was seven. Since then Lucy and her father have kept their heads above water--thanks in large part to a few close friends and neighbors. But June of her twelfth summer brings more than the end of school and a heat wave to sleepy Rockport. On one steamy day, the tide brings a great white--and then another tragedy, cutting short a friendship everyone insists was "meaningful" but no one can tell Lucy what it all meant. To survive the fresh wave of grief, Lucy must grab the line that connects her depressed father, a stubborn fisherman, and a curious old widower to her mother's unfinished research on the Great White's return to Cape Cod. If Lucy can find a way to help this unlikely quartet follow the sharks her mother loved, she'll finally be able to look beyond what she's lost and toward what's left to be discovered. ★"Confidently voiced."—Kirkus Reviews, starred ★"Richly layered."—Publishers Weekly, starred ★"A hopeful path forward."—Booklist, starred ★"Life-affirming."—BCCB, starred ★"Big-hearted." —Bookpage, starred ★“Will appeal to just about everyone.” – SLC, starred ★"Exquisitely, beautifully real."—Shelf Awareness, starred

Summary Analysis of Save Me the Plums

Summary   Analysis of Save Me the Plums
Available:
Author: ZIP Reads
Pages: 329
ISBN:
Release: 101-01-01
Editor: ZIP Reads

DESCRIPTION OF THE BOOK:

PLEASE NOTE:This is a summary and analysis of the book and not the original book. ZIP Reads is wholly responsible for this content and is not associated with the original author in any way. If you are the author, publisher, or representative of the original work, please contact info@zipreads.co with any questions or concerns. If you'd like to purchase the original book, please paste this link in your browser: https://amzn.to/2KtvJbj Ruth Reichl’s Save Me the Plums is a riveting account—equal parts moving and gossipy—of her decade-long stay in the high-stakes world of magazine publishing at Condé Nast during the golden age of print media. What does this ZIP Reads Summary Include? - Synopsis of the original book - Key takeaways from each chapter - Personal stories and details from Ruth's life and work - A look at the inner workings of the high-stress publishing industry - Editorial Review - Background on Ruth Reichl About the Original Book: In Save Me the Plums, award-winning food writer Ruth Reichl’s poignant and hilarious chronicle of her stint as the last editor-in-chief of the venerable epicurean journal Gourmet, a colorful cast of editors, managers, writers, and cooks takes readers along on a spellbinding journey into the glamorous world of magazine publishing and leaves them as wonderfully sated as at the end of a five-course Parisian meal. DISCLAIMER: This book is intended as a companion to, not a replacement for, Save Me the Plums. ZIP Reads is wholly responsible for this content and is not associated with the original author in any way. If you are the author, publisher, or representative of the original work, please contact info@zipreads.co with any questions or concerns. Please follow this link: https://amzn.to/2KtvJbj to purchase a copy of the original book.

Save Me the Plums

Save Me the Plums
Available:
Author: Ruth Reichl
Pages: 288
ISBN: 9780525610618
Release: 2019-04-02
Editor: Appetite by Random House

DESCRIPTION OF THE BOOK:

NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. “A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—Refinery29 NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple • Good Housekeeping • Town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be. Praise for Save Me the Plums “Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”—The New York Times Book Review “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.”—Town & Country “If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”—Soleil Ho, San Francisco Chronicle

The Bone Garden

The Bone Garden
Available:
Author: Heather Kassner
Pages: 288
ISBN: 9781250296900
Release: 2019-08-06
Editor: Henry Holt and Company (BYR)

DESCRIPTION OF THE BOOK:

A spooky and adventurous debut illustrated fantasy novel about a girl made of dust and bone and imagination who seeks the truth about the magic that brought her to life. Featuring illustrations by Matt Saunders! "This magical story—and the brave girl in its pages—will haunt you in the best way." —Natalie Lloyd, New York Times bestselling author of Over the Moon “Remember, my dear, you do not really and truly exist.” Irréelle fears she’s not quite real. Only the finest magical thread tethers her to life—and to Miss Vesper. But for all her efforts to please her cruel creator, the thread is unraveling. Irréelle is forgetful as she gathers bone dust. She is slow returning from the dark passages beneath the cemetery. Worst of all, she is unmindful of her crooked bones. When Irréelle makes one final, unforgivable mistake by destroying a frightful creature just brought to life, Miss Vesper threatens to imagine her away once and for all. Defying her creator for the very first time, Irréelle flees to the underside of the graveyard and embarks on an adventure to unearth the mysterious magic that breathes bones to life, even if it means she will return to dust and be no more. With echoes of Neil Gaiman's The Graveyard Book, debut author Heather Kassner's The Bone Garden is a gorgeously written story--illustrated by Matt Saunders--humming with magic, mystery, and dark imaginings. Perfect for fans of Holly Black, Jonathan Auxier, and Katherine Arden. Praise for The Bone Garden "A gorgeously creepy tale with a timeless feel. With her vulnerability and courage, Irréelle is a heroine you can't help but love." —Elly Blake, New York Times bestselling author of Nightblood "[Evokes] the dreamy tone and themes of Neil Gaiman’s Coraline and The Graveyard Book . . . an impressive new fairy tale that will appeal to fans of Lisa Graff’s subtly magical stories." —Booklist "The pages of this book are filled with imagination incarnate—in the form of a haunting heroine made from dust, bone, and a heart of gold. A deliciously dark, unique tale!" —MarcyKate Connolly, author of Shadow Weaver.

Tender

Tender
Available:
Author: Eve Ainsworth
Pages: 304
ISBN: 9781407185286
Release: 2018-03-01
Editor: Scholastic UK

DESCRIPTION OF THE BOOK:

For Marty and Daisy, life is about pretending. Pretending means everything's fine. Pretending means not thinking about what's really going on. But the thing about pretending is, at some point, it has to stop. And then what? Written by the stellar Eve Ainsworth, TENDER is an important, insightful and real look into the lives of young carers.

Bone and Bread

Bone and Bread
Available:
Author: Saleema Nawaz
Pages: 456
ISBN: 9781770892439
Release: 2013-03-15
Editor: House of Anansi

DESCRIPTION OF THE BOOK:

Winner of the Quebec Writers' Federation Paragraphe Hugh MacLennan Prize for Fiction Beena and Sadhana are sisters who share a bond that could only have been shaped by the most unusual of childhoods — and by shared tragedy. Orphaned as teenagers, they have grown up under the exasperated watch of their Sikh uncle, who runs a bagel shop in Montreal's Hasidic community of Mile End. Together, they try to make sense of the rich, confusing brew of values, rituals, and beliefs that form their inheritance. Yet as they grow towards adulthood, their paths begin to diverge. Beena catches the attention of one of the "bagel boys" and finds herself pregnant at sixteen, while Sadhana drives herself to perfectionism and anorexia. When we first meet the adult Beena, she is grappling with a fresh grief: Sadhana has died suddenly and strangely, her body lying undiscovered for a week before anyone realizes what has happened. Beena is left with a burden of guilt and an unsettled feeling about the circumstances of her sister's death, which she sets about to uncover. Her search stirs memories and opens wounds, threatening to undo the safe, orderly existence she has painstakingly created for herself and her son. Saleema Nawaz's characters compel us, intrigue us, and delight us with their raw, complicated humanity, and her sentences sing in the gorgeous cadences of a writer who chooses every word with the utmost care. Heralded across Canada for the power and promise of her debut collection, Mother Superior, Nawaz proves with Bone and Bread that she is one of our most talented and unique storytellers.

The Gourmet Cookbook

The Gourmet Cookbook
Available:
Author: Ruth Reichl
Pages: 1040
ISBN: 061880692X
Release: 2006
Editor: Houghton Mifflin Harcourt

DESCRIPTION OF THE BOOK:

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.