Books by Ruth Reichl
Ruth Reichl, who was editor-in-chief of Gourmet magazine until 2009, has been writing about food since 1972, when she published Mmmmm: A Feastiary. Since then, she has been the restaurant critic for The Los Angeles Times and The New York Times, and the host and executive producer of Gourmet’s Adventures with Ruth and Gourmet’s Diary of a Foodie on PBS. Her books include four best-selling memoirs
Interviews with Ruth Reichl
The best books on American Food, recommended by Ruth Reichl
The Puritans got modern American cuisine off to a bad start. But the food writer and critic says subsequent immigrants have helped create a culture where food is appreciated.
