http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/ Wed, 08 Feb 2012 14:57:46 +0000 hourly 1 http://wordpress.org/?v=3.1.4 http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/comment-page-1/#comment-487 Robin B. Mon, 11 Feb 2008 23:34:46 +0000 http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/#comment-487 Also try EATING HEAVEN by Jennie Shortridge and CRESCENT by Diana Abu-Jaber (both authors are from Oregon, as is Nicole Mones), and also FEASTING SEASON by Nancy Coons. Also try EATING HEAVEN by Jennie Shortridge and CRESCENT by Diana Abu-Jaber (both authors are from Oregon, as is Nicole Mones), and also FEASTING SEASON by Nancy Coons.

]]> http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/comment-page-1/#comment-281 misha Fri, 01 Feb 2008 18:44:18 +0000 http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/#comment-281 Thanks for the tip! I read "Tender at the Bone" which I enjoyed. I am also a huge fan of Laurie Colwin's essays--"Home Cooking" and "More Home Cooking"--although I am not so sure they'd be discussable. Thanks for the tip! I read “Tender at the Bone” which I enjoyed. I am also a huge fan of Laurie Colwin’s essays–”Home Cooking” and “More Home Cooking”–although I am not so sure they’d be discussable.

]]> http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/comment-page-1/#comment-280 Lisa Fri, 01 Feb 2008 18:26:54 +0000 http://bookgroupbuzz.booklistonline.com/2008/01/30/a-bibliophiles-dilemma/#comment-280 I read a foodie book for an online book club, so I didn't get to partake in any great food to go along with it because our meeting was of the virtual sort. The book was Garlic and Sapphires by Ruth Reichl, who is currently the editor at Gourmet Magazine. It's about her time as the restaurant critic for the NY Times. There are recipes at the end of each chapter. I read a foodie book for an online book club, so I didn’t get to partake in any great food to go along with it because our meeting was of the virtual sort. The book was Garlic and Sapphires by Ruth Reichl, who is currently the editor at Gourmet Magazine. It’s about her time as the restaurant critic for the NY Times. There are recipes at the end of each chapter.

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