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Ruth Reichl

As a Guest

6 segments
36:40

Ruth Reichl: Dining In Disguise And Going 'Gourmet'

Food writer Ruth Reichl famously went undercover to review restaurants for The New York Times. In a series of interviews on Fresh Air, she discusses her formative food experiences, her restaurant reviews and her tenure at Gourmet magazine.

20:09

'Gourmet' Magazine Editor Ruth Reichl

Food critic and editor-in-chief of 'Gourmet' magazine Ruth Reichl has completed her third memoir, 'Garlic and Sapphires: The Secret Life of a Critic in Disguise.' Last year Reichl edited 'The Gourmet Cookbook' that culled from 60 years of 'Gourmet's' back issues. This interview was originally broadcast on Oct. 5, 2004.

41:10

Editor-in-Chief of 'Gourmet Magazine' Ruth Reichl

Reichl edited The Gourmet Cookbook, which includes more than 1,200 recipes culled from 60 years of the magazine's back issues. Reichl is the author of two best-selling memoirs, Tender at the Bone and Comfort Me with Apples. Before becoming editor of Gourmet, she was restaurant critic of The New York Times, and before that food editor of the Los Angeles Times.

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