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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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Featured Books by Ruth Reichl
Gourmet TodayMore than 1000 All-New Recipes for the Contemporary Kitchen | Not Becoming My MotherAnd Other Things She Taught Me Along the Way | | History in a GlassSixty Years of Wine Writing from Gourmet |
Garlic and SapphiresThe Secret Life of a Critic in Disguise | Comfort Me with ApplesMore Adventures at the Table | Tender at the BoneGrowing Up at the Table |
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