Ruth Reichl
Since her first book in 1972, Ruth Reichl has been on a mission to demystify the world of fine cuisine. As The New York Times food critic from 1993 to 1999, she sparked a controversy by giving two- and three-star reviews not only to fine French restaurants, but also to SoHo noodle shops and Greek and Italian eateries. The editor-in-chief at Gourmet magazine since 1999, she is also the editor of the Modern Library Food Series, and the author of several books of food writing, winning four James Beard Awards. She’s authored three best-selling memoirs, beginning with Tender at the Bone (1998). As chef and co-owner of Swallow Restaurant from 1973 to 1977, she made key contributions to the culinary revolution that took place in Berkeley, Calif. She served as restaurant critic for New West and California magazines, and for the Los Angeles Times. Her latest books are the memoir Not Becoming My Mother and Other Things She Taught Me (Penguin), and Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen (Houghton Mifflin Harcourt).
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