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About Ruth Reichl

New York City native Ruth Reichl is a food writer and editor (she is currently the editor-in-chief of Gourmet) whose books include three memoirs: Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires. She is also a former restaurant chef, a former food editor with the Los Angeles Times, and a former restaurant critic for the New York Times. She lives in New York City.

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www.ruthreichl.com

Featured Books by Ruth Reichl

Gourmet Today

More than 1000 All-New Recipes for the Contemporary Kitchen

Not Becoming My Mother

And Other Things She Taught Me Along the Way

The Gourmet Cookbook

History in a Glass

Sixty Years of Wine Writing from Gourmet

Comfort Me with Apples

More Adventures at the Table

Garlic and Sapphires

The Secret Life of a Critic in Disguise

Tender at the Bone

Growing Up at the Table

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Table Talk

Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

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