Ruth Reichl celebrates food in her dazzling fiction debut-a novel of sisters, family ties, and a young woman who must find the courage to let go of the past in order to embrace her own true gifts.
Ruth Reichl was the editor-in-chief of Gourmet magazine and the author of three bestselling memoirs, Comfort Me With Apples, Tender at the Bone and Garlic and Sapphires. She edited the comprehensive Gourmet Cookbook and has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times.
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