This link provides lots of information about Ruth Reichl. One of the first (of thousands of) cookbooks that I purchased was Reichl's MMMMMMMMM A Feastiary . It's a well loved book and sadly battered and out of print. I still use a lot of the recipes from it but have been looking for a new copy on ebay. It's high time this baby (my book, certainly not Ruth) retired.
The eGullet Society for Culinary Arts & Letters is delighted to welcome Gourmet Magazine editor-in-chief Ruth Reichl for an eG Spotlight Conversation the week of November 28 to December 1.
After nine years as restaurant critic for the LA Times, she came to New York to review restaurants for the New York Times, in 1993, where many say she revolutionized the paper's restaurant reviewing. By seeking out and lauding ethnic restaurants, she subverted its tacit Francophilia; by addressing pretension, as in her famous double review of Le Cirque, she advanced the relationship between reviewers and their audiences. In 1999, she became editor-in-chief of Gourmet Magazine, and continues to take the magazine in new directions.
Reichl is author of three memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires and editor of The Gourmet Cookbook and the Modern Library Food Series."
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