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About the Writer
* Biography
* Good to Know
*Chronology
If You Like Ruth Reichl
You'll Like...
*How to Cook a Wolf
by M.F.K. Fisher
*The Gastronomical Me
by M.F.K. Fisher
*Is There a Nutmeg in the House?
by Elizabeth David
*Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain
Meet the Writers

Image of 
									Ruth ReichlRuth Reichl
Take equal parts family history and food history, simmer with humor, and you get Ruth Reichl’s irresistible, self-styled genre: the culinary confessional (recipes included). In her two bestselling memoirs, Tender at the Bone and Comfort Me with Apples, renowned restaurant critic turned editor-in-chief at Gourmet magazine Ruth Reichl proves she understands herself -- and human nature -- as well as she does food.

* Read the biography

* Exclusive: Hear our audio interview with Reichl (11:06)



Fact File

Name:
Ruth Reichl
Current Home:
New York, New York
Date of Birth:
January 16, 1948
Place of Birth:
New York, New York
Education:
B.A., University of Michigan, 1968; M.A., University of Michigan, 1970
Awards:
James Beard Award, 1994 (Features), 1996 (Reviews); Julia Child Award, 1999





Reichl's Latest

Selected Works

Book Cover Image. Title: 
								Garlic and Sapphires: The Secret Life of a Critic in Disguise, Author: 
								Ruth Reichl.

Our Price:  $ 11.66
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth Reichl
This delicious new volume of Reichl's acclaimed memoirs recounts her "adventures in deception," as she goes undercover in the world's finest restaurants. As Reichl writes, "Every restaurant is a theater... even the modest restaurants offer the opportunity to become someone else, at least for a little while."

*  Read an excerpt
Book Cover Image. Title: 
								Comfort Me with Apples: More Adventures at the Table, Author: 
								Ruth Reichl.
*  Tender at the Bone: Growing up at the Table (1999)
*  Comfort Me with Apples: More Adventures at the Table (2001)
*  The Gourmet Cookbook (2004)
*  Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005)
*  History in a Glass: Sixty Years of Wine Writing from Gourmet (2006)

*  See the Ruth Reichl chronology


A Life With Recipes

Book Cover Image. Title: 
								Tender at the Bone: Growing up at the Table, Author: 
								Ruth Reichl.

Our Price: $ 14.40
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Tender at the Bone: Growing up at the Table
by Ruth Reichl
Reichl's delightful memoir offers hilarious and sad recollections of her childhood role as "Food Monitor" in a household where her mother's manic-depressive illness sometimes resulted in meals that were likely to prove hazardous to the guests. Her mouthwatering accounts of food awakenings and the triumphal stories of success as a chef and restaurant owner make Tender at the Bone irresistible.

*  Comfort Me with Apples: More Adventures at the Table   by Ruth Reichl



Reichl on Wine

Gourmet Greats

Book Cover Image. Title: 
								History in a Glass: Sixty Years of Wine Writing from Gourmet, Author: 
								Ruth Reichl (Editor), Gourmet Magazine Editors (Editor).

Our Price:  $ 24.95


History in a Glass: Sixty Years of Wine Writing from Gourmet
by Ruth Reichl (Editor), Gourmet Magazine Editors (Editor)
Reichl reread sixty-five years' worth of wine articles in Gourmet magazine to select the best of the best for inclusion in this fascinating collection of essays. It's a sensual, surprising tour of great meals, long walks, and divine drinks as Americans discover the pleasures of wine.

*Read an excerpt
Book Cover Image. Title: 
								Endless Feasts: Sixty Years of Writing from Gourmet Magazine, Author: 
								Gourmet Magazine Editors (Editor), Ruth Reichl (Editor).

Our Price:  $ 11.76
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Endless Feasts: Sixty Years of Writing from Gourmet Magazine
by Gourmet Magazine Editors (Editor), Ruth Reichl (Editor)
In this collection from the prestigious journal of fine dining, Reichl serves up a splendid buffet of the very best food writing from the magazine's history.

*The New York Times Guide to New York City Restaurants  by William Grimes, Ruth Reichl, Eric Asimov