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.
Billie Breslin has just landed her dream at Delicious!, the most iconic food magazine in New York. In an unfortunate turn of events Billie's career barely gets started before the magazine is shut down and what looks like an interim job to tidy up as the doors close turns out to be an amazing journey to a magical, life-changing discovery. In a hidden room in the magazine's library, Billie finds the letters of Lulu Swan, a plucky twelve-year-old who corresponded with the legendary chef James Beard during World War II. Lulu's letters inspire Billie to come to terms with her own truths - about her self, her adored big sister and her ability to open her heart to love.
Delicious! is the first novel from New York Times best selling author Ruth Reichl a big generous novel full of food and romance and ultimately the vast array of life's possibilities.
Read Caroline Baum's Review
At last! Ruth Reichl, my favourite food writer on the planet (together with Nigel Slater and Anthony Bourdain) doyenne restaurant critic, renowned for her exceptional spookily accurate palate has written a fun novel based on her own experience as the editor of a foodie magazine. In this case, her heroine Billie has a far lowlier job on a publication called Delicious and is blessed with the same remarkable taste buds, capable of detecting the slightest whiff of any ingredient, no matter how obscure.
Reichl makes a bold move towards intrigue creating a mystery correspondence between a young girl called Lulu and world famous food writer James Beard during World War Two. Discovering their letters, Billie is forced to confront her own truths and address her fears.
Reichl also uses her fictional alter ego to say a few things that matter to her professionally: she mocks New Yorkers' obsession with the latest foodie trends and ingredients while celebrating the artisanal care of real producers who live their job 24/7. As gentle, pleasant and light as a soufflé.
About the Author
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.
Number Of Pages: 400
Published: 1st May 2014
Publisher: Allen & Unwin
Country of Publication: AU
Dimensions (cm): 23.4 x 15.3 x 2.9
Weight (kg): 0.53
Edition Number: 1