Ruth Reichl

Ruth Reichl is an American chef, food writer and editor best known for memoirs such as Tender at the Bone (1998), Garlic and Sapphires and Save Me the Plums. She spent two decades as a food critic at the Los Angeles Times and The New York Times, and later served as editor-in-chief of Gourmet magazine. Her writing also includes cookbooks, the novel Delicious! and My Kitchen Year, a memoir of recipes from the year after Gourmet shut down. She has won six James Beard Foundation Awards.