Jun 28th, 2007 · The food memoir now has a major shelf in most big bookstores. We asked Ruth Reichl, the editor of Gourmet magazine and the author of two food memoirs, to talk about some of her favorite books about food.
May 13th, 2005 · Food critic and editor-in-chief of 'Gourmet' magazine Ruth Reichl has completed her third memoir, 'Garlic and Sapphires: The Secret Life of a Critic in Disguise.' Last year Reichl edited 'The Gourmet Cookbook' that culled from 60 years of 'Gourmet's' back issues. This interview was originally broadcast on Oct. 5, 2004.
Oct 5th, 2004 · Reichl edited The Gourmet Cookbook, which includes more than 1,200 recipes culled from 60 years of the magazine's back issues. Reichl is the author of two best-selling memoirs, Tender at the Bone and Comfort Me with Apples. Before becoming editor of Gourmet, she was restaurant critic of The New York Times, and before that food editor of the Los Angeles Times.
May 4th, 2001 · Ruth Reichl is editor in chief of Gourmet magazine and a former restaurant critic for The New York Times. Her book Tender at the Bone: Growing up at the Table, described her lifelong passion for food. She continues her story with Comfort Me with Apples: More Adventures at the Table.