Ruth Reichl Popular Books
Ruth Reichl Biography & Facts
Ruth Reichl ( 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 the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards. Reichl's memoirs are Tender at the Bone: Growing Up at the Table (1998), Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Not Becoming My Mother, and Save Me the Plums: My Gourmet Memoir (2019). In 2009, she published Gourmet Today, a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, Delicious! in 2014, and, in 2015, published My Kitchen Year: 136 Recipes That Saved My Life, a memoir of recipes prepared in the year following the shuttering of Gourmet. Early life and education Born in 1948 to Ernst, a typographer, and Miriam (née Brudno), her German-Jewish refugee father and American-Jewish mother, Reichl was raised in Greenwich Village and spent time at a boarding school in Montreal as a young girl. She attended the University of Michigan, where she earned a degree in sociology in 1968 and met her first husband, the artist Douglas Hollis. In 1970 she earned an M.A. in art history, also from the University of Michigan. Career Reichl and Hollis moved to Berkeley, California, where her interest in food led to her joining the collectively owned Swallow Restaurant as a chef and co-owner from 1973 to 1977. Reichl began her food-writing career with Mmmmm: A Feastiary, a cookbook, in 1972. She moved on to become food writer and editor of New West magazine in 1978, then to the Los Angeles Times as its restaurant editor from 1984 to 1993 and food editor and critic from 1990 to 1993. She returned to her native New York City in 1993 to become the restaurant critic for The New York Times. In 1999, she left the Times to assume the editorship of Gourmet, which she managed until it closed in 2009. During her tenure, the magazine sold 988,000 copies per month (as of March 2007) and commissioned works like David Foster Wallace's "Consider the Lobster". She was known for her ability to "make or break" a restaurant with her attention to detail. For Reichl, her mission was to "demystify the world of fine cuisine". Despite her success and tales of how she used to disguise herself to mask her identity while reviewing, she was quite open about why she stopped: "I really wanted to go home and cook for my family. I don't think there's one thing more important you can do for your kids than have family dinner." She was the recipient of six James Beard Awards. From 2011 to 2013, Reichl appeared as a judge on seasons 3, 4 and 5 of the Bravo reality television show Top Chef Masters. In 2021, Reichl joined Substack to begin publishing a newsletter about food writing. Personal life Reichl is married to Michael Singer, with whom she has one son. They live in Spencertown, New York. Books Mmmmm: A Feastiary (cookbook), (1972) Tender at the Bone: Growing Up at the Table (memoir) (1998) Comfort Me with Apples: More Adventures at the Table (memoir) (2001) Garlic and Sapphires: The Secret Life of a Critic in Disguise (memoir) (2005) The Gourmet Cookbook: More Than 1000 Recipes (2006) Not Becoming My Mother: and Other Things She Taught Me Along the Way (2009) Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen (2009) For You, Mom. Finally. (2010; first published under the title Not Becoming My Mother) Delicious! (novel) (2014) My Kitchen Year: 136 Recipes That Saved My Life (2015) Save Me the Plums: My Gourmet Memoir (2019) The Paris Novel (2024) References External links An eG Spotlight Conversation with Ruth Reichl (November 2005) Salon interview (November 1996) Archived 2000-09-25 at the Wayback Machine CBS Article and interview - May 18, 2005 - "Garlic and Sapphires" ReviewsOfBooks.com - "Garlic and Sapphires" Archived 2011-04-15 at the Wayback Machine. Discover the Ruth Reichl popular books. Find the top 100 most popular Ruth Reichl books.
Best Seller Ruth Reichl Books of 2024
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The Paris Novel
Ruth ReichlA dazzling, heartfelt adventure through the food, art, and fashion scenes of 1980s Parisfrom the New York Times bestselling author of Save Me the Plums and Delicious! “An ench...
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The Passover Haggadah
Alana Newhouse & TabletEach generation is called to perform a Passover Seder, a ritual designed to help us imagine personally experiencing the exodus from Egypt. But how can we do this together, when tod...
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The Way We Ate
Noah Fecks & Paul WagtouiczFrom the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, w...
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At Balthazar
Reggie NadelsonExplore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie’s twentieth anniversary. Keith McNally, s...
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The Cleaner Plate Club
Beth Bader & Ali BenjaminIf you’ve ever had to grapple with picky eaters who won’t touch anything but chicken nuggets and macaroni and cheese, Beth Bader and Ali Benjamin have a solution. Their unique idea...
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Family Meal
Penguin Random HouseRestaurants nourish us. While they're closed, we need to nourish them.WALL STREET JOURNAL BESTSELLER Beyond the basics of providing food and drink, restaurants fulfill a human nee...
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The 100 Most Jewish Foods
Alana Newhouse & Tablet“Your gift giving problems are now overjust stock up on The 100 Most Jewish Foods. . . . The appropriate gift for any occasion.”Jewish Book Council “[A] love letterto f...
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Spoon Fed
Kim SeversonFrom the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooksincluding Marion Cunningham, Alice Waters, Ru...
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The Amateur Gourmet
Adam D. Roberts“A fast track to culinary bliss.”Frank Bruni, New York Times “A sort of Rachael Ray for young foodie urbanites.”Boston GlobeSelftaught chef and creator of the Amateur Gourmet...
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Kitchen Bliss
Laura CalderJames Beard Foundation Award– and Taste Canada Award–winning author Laura Calder is back with Kitchen Bliss, a warm, funny, and pragmatic collection of stories and recipes that rev...
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Comfort Me with Apples
Ruth ReichlBONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious!In this delightful sequel to her bestseller Tender at the Bo...
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Make it a Double
Shelley SackierA witty and immersive look at the history, mythology, science, and magical touch that makes whisky taste like a drop of gold. Braving the “all boys” clubhouse of the...
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Taste
Stanley TucciINSTANT NEW YORK TIMES BESTSELLERNamed a Notable Book of 2021 by NPR and The Washington PostFrom awardwinning actor and food obsessive Stanley Tucci comes an intimate and charming ...
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Save Me the Plums
Ruth ReichlNEW YORK TIMES BESTSELLER Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the highstakes world of mag...
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My Kitchen Year
Ruth ReichlNEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times NPR Men’s Journal BookPage Booklist Publishers WeeklyIn the fall of 2009, th...
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Tender at the Bone
Ruth ReichlNEW YORK TIMES BESTSELLER “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”NewsdayAt an early age, Ruth Rei...
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Sky Juice and Flying Fish
Jessica B. HarrisSavor the food, flavor, rhythm, and romance of the Caribbean.A truly authentic guide to downhome traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice an...
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The Newish Jewish Encyclopedia
Stephanie Butnick, Liel Leibovitz, Mark Oppenheimer & TabletNamed one of Library Journal’s Best Religion & Spirituality Books of the YearAn Unorthodox Guide to Everything Jewish Deeply knowing, highly entertaining, and just a ...
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Garlic and Sapphires
Ruth ReichlAuthor of Save Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times"Expansive and funny." Entertainment Weekl...