Ruth Reichl

Frequently asked questions

• What is Ruth Reichl best known for?

  Ruth Reichl is widely recognized for her work as a restaurant critic for The New York Times and as the editor-in-chief of Gourmet magazine. Her memoirs, which often blend personal anecdotes with culinary experiences, are also very popular.

• Which Ruth Reichl books are memoirs?

  Several of Ruth Reichl's books are memoirs, including "Tender at the Bone," "Comfort Me with Apples," "Garlic and Sapphires," and "Save Me the Plums." These books chronicle her experiences in the food world and her personal life.

• Does Ruth Reichl write fiction?

  While primarily known for her non-fiction food writing and memoirs, Ruth Reichl has also written a novel titled "Delicious!" which incorporates her signature themes of food and storytelling within a fictional narrative.