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Ruth Reichl’s Swiss pumpkin

by Jenny

Ruch Reichl is my foodie hero. She is currently the editor-in-chief of Gourmet Magazine, but she was also the New York Times restaurant reviewer and she is a published author. Currently, my favorite book of hers is “Comfort Me With Apples: More Adventures at the Table.” This book is a must-read for anyone who loves to read about food and who is also interested in women in the food industry. Reichl poignantly describes experiences as a food writer while divulging her own personal loves and losses. I’m an ardent California girl, so reading about Reichl’s many adventures in Berkeley, L.A., and San Francisco adds just one more truffle to the decadent box. One of my favorite chapters, where Reichl and her husband finally part ways, includes a recipe for Swiss pumpkin. I’ve read and re-read this recipe countless times and today I am actually going to make it. I’ll check in later when it’s done!


Posted in Announcements, Newfangled foods on October 16th, 2006

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What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!

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