Ruth Reichl, the former dining critic of the New York Times, the former editor-in-chief of Gourmet, and currently editor-at-large at Random House, is one of America’s premier food critics. Ms. Reichl has, according to one reviewer, had “a front-row seat for some of the greatest American culinary
developments over the last 30 years.“ She is the author of four widely acclaimed and candidly autobiographical, and passionate food memoirs. Published in 2004, Tender at the Bone: Growing Up at the Table deals with her gustatory experiences as a child, adolescent, college student, and young independent woman first living in New York and then San Francisco. It was followed by Comfort Me With Apple: More Adventures at the Table, about her cooking for the Berkeley commune she lived in and her working in several restaurants while learning from Alice Waters, founder of Chez Panisse, about the slow food movement that emphasized fresh ingredients grown in local, seasonal, and sustainable food communities. Garlic and Sapphires, about the disguises she wore to hide her identity in the restaurants she was reviewing for the New York Times, was published in 2005. Since then she has written a memoir about her mother—Not Becoming My Mother (and Other Things She Taught Me Along the Way)—and is completing a novel.
Last Updated: 11/9/11