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Get an exclusive peek in our kitchens, hear from our experts and get previews of events!
Cooks & Books,
McIntyre's Books Author Events
1pm | The Fearrington Barn
Join us at The Fearrington Barn for a Cooks & Books luncheon prepared by Chef Colin Bedford to celebrate Ruth Reichl’s latest book Delicious! This event is not to be missed and would sure make the perfect Mother’s Day gift!
Vanilla Crab Salad
with Lemon Couscous, English Peas, Celery Ribbons & Yuzu Dressing
Roasted Cornish Hen with Butter Poached Shrimp
Housemade Macaroni, Grilled Green Onions, Fava Beans & Mustard Cream
with Rhubarb, Caramelized White Chocolate Ganache,
Orange Ice Cream & Oatmeal Streusel
Ruth Reichl is the bestselling author of Tender at the Bone and Comfort Me with Apples. She was editor in chief of Gourmet magazine for ten years.
Trying to escape her unhappy past, Billie Breslin leaves her home in California for New York to take a job at the premier food magazine Delicious!. Everyone there cooks but Billie refuses to, despite her perfect palate; she prefers to write about recipes rather than revisit a past she would rather forget.
At Delicious!, Billie discovers a treasure: the magazine’s hidden library. There she finds the letters of Lulu Swan, a young girl who wrote to the magazine in 1941. As Billie reads Lulu’s vivid evocations of wartime life, she finds that she is able to make peace with her own grief…and sets on a journey to meet her in person.
In her bestselling memoirs, Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
Delicious! carries the reader to the colorful world of downtown New York restaurateurs and artisanal purveyors. And from the lively food shop in Little Italy where Billie works on weekends to a hidden room in the magazine’s library where she discovers the letters of Lulu Swan, a plucky twelve-year-old, who wrote to the legendary chef James Beard during World War II
Lulu’s letters lead Billie to a deeper understanding of history (and the history of food), but most important, Lulu’s courage in the face of loss inspires Billie to come to terms with her own issues–the panic attacks that occur every time she even thinks about cooking, the truth about the big sister she adored, and her ability to open her heart to love.
“[Ruth Reichl is] the culinary scene queen…the most influential food person in America today.” — National Post
“…an all around role model to food critics everywhere.” — The Toronto Star
“Reading Ruth Reichl on food is almost as good as eating it…Reichl makes the reader feel present with her, sharing her experience.” — The Washington Post Book World
“An absolute delight to read…how lucky we are that [Reichl] has the courage to follow her appetite.” — Newsday
“[Reichl] is fair-minded, brave, and a wonderful writer.” — The New York Times Book Review
Read more here.
Menu coming soon!
Price is $80, includes cookbook, lunch, glass of wine, service fee and tax.
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection. Learn more about the series here.