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Ruth Reichl

Biography

Ruth Reichl

Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet Magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). As co-owner and cook of the collective restaurant The Swallow from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California.

Ms. Reichl began writing about food in 1972, when she published MMMMM: A Feastiary. Since then, she has authored several critically acclaimed, best-selling memoirs. She is the editor of The Modern Library Food Series, which currently includes 10 books. Her lecture “Why Food Matters,” delivered in October 2005, was published in The Tanner Lectures on Human Values, Volume 27, in 2006. In March 2007, she delivered the J. Edward Farnum Lecture at Princeton University. Ms. Reichl is the host and executive producer of "Gourmet’s Adventures with Ruth" and "Gourmet’s Diary of a Foodie" on public television. She is also the executive producer of "Garlic and Sapphires," a Fox 2000 film based on her memoirs and to be produced by Cary Brokaw’s Avenue Pictures.

Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984) and with numerous awards from the Association of American Food Journalists. In 2007, she was named Adweek’s Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She is also the recipient of the YWCA’s Elizabeth Cutter Morrow Award. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

Ruth Reichl

Books by Ruth Reichl

by Ruth Reichl - Cooking, Memoir

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely or frightened,” she writes. “I disappeared into the kitchen.”
 
MY KITCHEN YEAR follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. 
 
Part cookbook, part memoir, part paean to the household gods, MY KITCHEN YEAR may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

by Ruth Reichl - Fiction

Soon after Billie Breslin takes a job at Delicious!, New York’s most iconic food magazine is abruptly shut down. Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II. They provide her with a feeling of deep connection to the young writer whose courage in the face of hardship inspires her to come to terms with her fears.