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Ruth Reichl ( / ˈraɪʃəl / RY-shəl; born 1948), is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS 's Gourmet's Diary of a Foodie, culinary editor for ...
Apr 27, 2024 · April 27, 20248:23 AM ET. Heard on Weekend Edition Saturday. Scott Simon. 9-Minute Listen. Playlist. Food writer and editor Ruth Reichl's new book, "The Paris Novel," is a coming-of age story...
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Apr 20, 2024 · A former restaurant critic and magazine editor whose debut memoir, “Tender at the Bone,” remains one of the most piquant and delectable of the genre, Reichl peoples her new novel with giants of...
Apr 10, 2019 · I'm Ruth Reichl, and These Are the Best Recipes from My Gourmet Years. At least, they're the ones I still cook again and again. By Ruth Reichl. April 10, 2019. Photo by Chelsea Kyle, Prop...
Cooking, Food & Wine, Biographies & Memoirs, Fiction. edit data. Ruth Reichl is the New York Times bestselling author of five memoirs, the novels Delicious! and The Paris Novel, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine, and previously served as restaurant critic for The New York Times, as well as food editor ...
A newsletter about cooking, eating and making life more delicious. Click to read La Briffe, by Ruth Reichl, a Substack publication with tens of thousands of subscribers.
Life’s Work: An Interview with Ruth Reichl. Ruth Reichl says that the best career moves are the ones that scare you. First a cook, then a critic and a memoirist, and then the editor of...
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