Ruth Reichl
Author  Restaurant Critic Former Editor-in-Chief, Gourmet Magazine
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 Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
In no other period of our country's history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. A new culinary world calls for a new cookbook. Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results. With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook. (September 22, 2009)
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 For You Mom, Finally.
The slender size of Reichl's memoir of her late mother's life belies its powerful tale of a young woman, Miriam Brudno, who bowed to societal and familial pressure to become a wife and a mother over pursuing a fulfilling career. While Reichl, editor-in-chief of Gourmet magazine, is well known for writing about her culinary adventures (Tender at the Bone; Garlic and Sapphires), this beautifully crafted homage follows a more personal path as she pushes past Mim Tales—stories she told about her mother to entertain her readers and friends—to dive deep into her mother's diaries and letters, paying tribute to a woman who was raised when good women didn't work if they didn't have to. So Miriam Brudno struggled to fit the mold of the perfect housewife, until she finally told a friend, Who cares about menus... when there are so many more interesting things to think about? When Reichl discovers an unopened letter to herself, she reads that her mother was cheering me on and pointing out that I had an obligation, both to myself and to her, to use my life well. Reichl has created a masterful portrait of a mother-daughter relationship that will resonate with readers across generations. (April 21, 2009)
-- Publishers Weekly
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 Garlic and Sapphires: The Secret Life of a Critic in Disguise
Starred Review. As the New York Times's restaurant critic for most of the 1990s, Reichl had what some might consider the best job in town; among her missions were evaluating New York City's steakhouses, deciding whether Le Cirque deserved four stars and tracking down the best place for authentic Chinese cuisine in Queens. Thankfully, the rest of us can live that life vicariously through this vivacious, fascinating memoir. The book—Reichl's third—lifts the lid on the city's storied restaurant culture from the democratic perspective of the everyday diner. Reichl creates wildly innovative getups, becoming Brenda, a red-haired aging hippie, to test the food at Daniel; Chloe, a blonde divorcée, to evaluate Lespinasse; and even her deceased mother, Miriam, to dine at 21. Such elaborate disguises—which include wigs, makeup, thrift store finds and even credit cards in other names—help Reichl maintain anonymity in her work, but they also do more than that. "Every restaurant is a theater," she explains. Each one "offer[s] the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality." Reichl's ability to experience meals in such a dramatic way brings an infectious passion to her memoir. Reading this work—which also includes the finished reviews that appeared in the newspaper, as well as a few recipes—ensures that the next time readers sit down in a restaurant, they'll notice things they've never noticed before. (March 28, 2006)
-- Publishers Weekly
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 Comfort Me with Apples: More Adventures at the Table
In this follow-up to the excellent memoir Tender at the Bone, Reichl (editor-in-chief at Gourmet) displays a sure hand, an open heart and a highly developed palate. As one might expect of a celebrated food writer, Reichl maps her past with delicacies: her introduction to a Dacquoise by a lover on a trip to Paris; the Dry-Fried Shrimp she learned to make on a trip to China, every moment of which was shared with her adventurous father, ill back home, in letters; the Apricot Pie she made for her first husband as their bittersweet marriage slowly crumbled; the Big Chocolate Cake she made for the man who would become her second, on his birthday. Recipes are included, but the text is far from fluffy food writing. Never shying from difficult subjects, Reichl grapples masterfully with the difficulty of ending her first marriage to a man she still loved, but from whom she had grown distant. Perhaps the most beautifully written passages here are those describing Reichl and her second husband's adoption and then loss of a baby whose biological mother handed over her daughter, then recanted before the adoption was final. This is no rueful read, however. Reichl is funny when describing how the members of her Berkeley commune reacted to the news that she was going to become a restaurant reviewer ("You're going to spend your life telling spoiled, rich people where to eat too much obscene food?"), and funnier still when pointing out the pompousness of fellow food insiders. Like a good meal, this has a bit of everything, and all its parts work together to satisfy. (April 9, 2002)
-- Publishers Weekly
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 Tender at the Bone: Growing Up at the Table
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world....If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age. (March 2, 1999)
(Source: Publisher)
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