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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 961 copies, 110 reviews
The Gourmet Cookbook Volumes I and II (Editor) 905 copies, 8 reviews
The Best American Food Writing 2018 (Editor) 72 copies, 2 reviews
Mmmmmmm: a feastiary 16 copies, 1 review

Ruth Reichl has 1 media appearance.

Oct
14
Ruth Reichl: A New Book And The End Of 'Gourmet'
Fresh Air, Wednesday, October 14, 2009 at 0am

Ruth Reichl has 18 past events. (show)

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