Memories of growing up in Sheepshead Bay, Brooklyn, alternate with recipes for the traditional Jewish cookery, Austro-Hungarian baking, seafood delicacies, and other specialties of the mother of the New York Times food and restaurant critic

From My Mother's Kitchen: Recipes and Reminiscences

Sheraton, Mimi

Cookbooks, Food & Wine

Harpercollins

Combining classic recipes suitable for nonobservant, secular Jews with her personal recollections of growing up, Mimi Sheraton makes learning new dishes easy and fun

Cooking Education & Reference

What's it like to be a food writer? What's it like dining at some of the world's best restaurants, as well as some of the worst? What's it like to share your opinion about food and restaurants with readers around the world? 
Mimi Sheraton is one of the most renowned food writers and restaurant reviewers in the country. And perhaps the most frequently asked question is, How did she do it? Her response is simple: "Live my life." Now, in this entertaining and candid memoir, the doyenne of food critics provides a heartfelt and poignant look at the events of her extraordinary life.
A devoted journalist, Mimi's engaging style and meticulous research have made her the standard by which restaurant reviewing and food criticism in the United States is measured. In Eating My Words, she describes how she developed her passion for writing about food and travel. Witty and straightforward, Mimi takes you on an engrossing journey of memorable meals, unforgettable people and outrageous experiences. Travel with Mimi from her childhood growing up in a food-loving Brooklyn family with a very demanding mother ("You call that a chicken?") and a father in the wholesale fruit and vegetable business, through her college years in Manhattan and her rise to fame.
Best known for her work as the restaurant critic at the New York Times, Mimi relates her experiences from how she landed the job there to why she left eight years later. As a journalist, she has tasted and reported on some of the world's finest cuisine, including three-starred French restaurants, and on some of the most dismal food imaginable, from hospital and public school meals to the often unrecognizable fare served in airplanes and fast food chains.
Forthright and never afraid to be controversial, Mimi talks about the importance of a reviewer's anonymity and the excitement of making a new culinary discovery like the now notorious Rao's, and then sharing it through her writing. She reveals some of her most challenging moments, right down to a masked appearance on French television with several well-known French chefs that ended in a mini-brawl.
Fueled by her passion for food, wine and travel, Mimi Sheraton's memoir is a degustation that is as engaging as it is enlightening. A true reflection of this bon vivant's voracious appetite for life, Eating My Words is an irresistible treat you will savor word by word ... and will feel utterly satisfied.

Eating My Words: An Appetite For Life

Reference

William Morrow

As one of the country's foremost restaurant reviewers, Mimi Sheraton set the standard for food writing and criticism. In this engrossing memoir, the doyenne of food criticism explains how she developed her passion for writing about food and wine, sharing the secrets of her career, including her years at the New York Times. Witty and honest, she talks openly about the importance of anonymity, her battle with weight, and the demands of juggling work with the needs of a husband and son. From fine dining to lunch in New York City public schools, Mimi Sheraton gives readers the big dish on a life in food.

Eating My Words: An Appetite for Life

Harper-perennial

Presents an international collection of traditional Christmas sweets, including yeast breads, tarts, cookies, puddings, and beverages, accompanied by an introduction that traces the recipes' origins and development and the legends associated with them

Visions of Sugarplums: A Cookbook of Cakes, Cookies, Candies, and Confections from All the Countries That Celebrate Christmas

Entertaining & Holidays

The noted comedian, actor, and author exchanges views with the famous food critic and editor on all aspects of food, his favorite recipes and restaurants, and the famous people with whom he has eaten and for whom he has cooked

Is Salami and Eggs Better Than Sex? Memoirs of a Happy Eater

King, Alan

Little,Brown & Co

Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating!

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Random House]

A popular food critic presents the last word on the "Jewish penicillin," including fascinating anecdotes and superstitions and more than one hundred delicious variations on chicken soup from around the world. National ad/promo. BOMC Main.

The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul

Cooking by Ingredient

GRAND CENTRAL PUB.

Anecdotes and popular superstitions accompany recipes for more than one hundred variations of chicken soup from around the world.

Main Courses & Side Dishes

WARNER BOOKS

Memories of growing up in Sheepshead Bay, Brooklyn, alternate with recipes for the traditional Jewish cookery, Austro-Hungarian baking, seafood delicacies, and other specialties of the mother of the New York Times food and restaurant critic

Plume

See the best price to sell, buy, or rent books by Sheraton, Mimi. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Sheraton, Mimi

See the best price to sell, buy, or rent books by Sheraton, Mimi. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

From My Mother's Kitchen: Recipes and Reminiscences

From My Mother's Kitchen: Recipes and Reminiscences

Eating My Words: An Appetite For Life

Eating My Words: An Appetite for Life

Visions of Sugarplums: A Cookbook of Cakes, Cookies, Candies, and Confections from All the Countries That Celebrate Christmas

Is Salami and Eggs Better Than Sex? Memoirs of a Happy Eater

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul

The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul

Eating My Words: An Appetite for Life