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Ruth Reichl was born in New York City on January 16, 1948. In 1970, she graduated from the University of Michigan with a M.A. in art history. She became a food writer and magazine editor for New West magazine. Later she worked for the Los Angeles Times, first as the restaurant editor and then food editor. She received two James Beard Awards. In 1993, she moved back to New York to become the restaurant critic for The New York Times. She was the editor in chief of Gourmet Magazine for ten years. She is the author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! Her latest book, My Kitchen Year: 136 Recipes That Saved My Life, was published in 2015. (Bowker Author Biography) — biography from Garlic and Sapphires: The Secret Life of a Critic in Disguise… (more)
Delicious 1,046 copies, 114 reviews
The Gourmet Cookbook Volumes I and II (Editor) 948 copies, 8 reviews
The Best American Food Writing 2018 (Editor) 82 copies, 2 reviews
Mmmmmmm: a feastiary 16 copies, 1 review
The Gastronomical Me (Introduction, some editions) 593 copies, 17 reviews
Japanese Cooking: A Simple Art (Foreword, some editions) 508 copies, 4 reviews
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the… (Foreword, some editions) 377 copies, 1 review
Cooking with Pomiane (Introduction, some editions) 174 copies, 1 review
Best Food Writing 2009 (Contributor) 86 copies
American (50) audiobook (42) autobiography (194) baking (58) biography (265) biography-memoir (52) bread (61) cookbook (426) cookbooks (153) cookery (181) cooking (773) culinary (43) essays (119) fiction (158) food (1,600) Food & Cooking (61) food and drink (59) food critic (49) food writing (387) gastronomy (50) gourmet (44) Gourmet Magazine (48) history (66) humor (50) Japan (52) Kindle (45) library (66) memoir (1,297) New York (104) New York City (66) non-fiction (1,017) own (44) read (133) recipes (147) restaurants (102) Ruth Reichl (63) to-read (613) travel (64) unread (53) women (50)
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