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|  | | Ruth 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.
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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
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A Life With Recipes
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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
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Reichl on Wine
| Gourmet Greats
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| | 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.
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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.
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