Author, Food Expert & Editor
Ruth Reichl
Ruth Reichl’s influential career has encompassed restaurant criticism, magazine editing, memoir, fiction, television and cookbooks. After beginning her food career in California, she served as restaurant critic for the Los Angeles Times and later The New York Times.
As editor of Gourmet, she helped broaden the magazine’s cultural and culinary reach. Her acclaimed books include Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires and Save Me the Plums. She has received multiple James Beard Foundation awards.