Legendary food writer Ruth Reichl talks about restaurants, artisanal shops, food magazines, and her own extraordinary books, including her bold new leap into fiction writing, the novel Delicious! Like her best-selling memoirs, including Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, Reichl’s novel illuminates the role of food in our lives, not merely as sustenance, but as a medium through which we define ourselves and our relationships with others—family, friends, colleagues, lovers. Ruth Reichl 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 and both the restaurant critic and food editor of the Los Angeles Times. She is also the editor of The Modern Library Food Series, which currently includes ten books.+ More... - Less...
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