Ruth Reichl

When Gourmet magazine debuted in the 1940s, America's wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today's unprecedented and wi...

"Garlic and Sapphires" is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of "New York Times" restaurant critic. Reichl knows that to be a good critic she has to be anonymous - but her picture is posted ...

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...