Ruth Reichl
American food writer; New York Times critic, then editor of Gourmet from 1999 to 2009.
At a glance
Roles
Gourmet and The New York Times (before)
See all 2
Also on this page: Key facts · Links · Sources · Related pages
- Ruth Reichl is an American chef, food writer and editor.
- After restaurant criticism at the Los Angeles Times, she was restaurant critic of The New York Times from 1993, and in 1999 left to edit Gourmet until it closed in 2009.
- Her memoirs include Tender at the Bone, Garlic and Sapphires and Save Me the Plums.
- She has won six James Beard Awards.
Key facts
- Born
- 1948, raised in Greenwich Village1
- Education
- BA in sociology (1968) and MA in art history (1970), University of Michigan1
- Earlier
- Chef and co-owner, Swallow Restaurant, Berkeley, 1973 to 1977; Los Angeles Times, 1984 to 19931
- Books
- Tender at the Bone (1998); Comfort Me with Apples (2001); Garlic and Sapphires (2005); Gourmet Today (2009); Delicious! (2014); Save Me the Plums (2019)1
- Honours
- Six James Beard Awards; James Beard Lifetime Achievement Award (2024)1
- Writes
- La Briffe (newsletter), from 20211
Roles
Before
Leads until 2009
Gourmet (editor-in-chief) source on Gourmet
Part of until 1999
The New York Times (restaurant critic, before editing Gourmet) source on The New York Times
Links
Sources
Last checked against its sources today
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