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

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

Food

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

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

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  • <iframe src="https://www.npr.org/player/embed/4062341/4062342" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">

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.

Books Featured In This Story

The Gourmet Cookbook

More Than 1000 Recipes

by Ruth Reichl

Hardcover, 1040 pages |

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The Gourmet Cookbook
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