Ruth Reichl on Muck Rack

Ruth Reichl Verified

New York City
Food Writer
As seen in:  New York Times, WBUR Boston

Writer. Eater. Cook. Former Gourmet editor.

The Hundred-Foot Journey: A Novel — Check out this great listen on "That skinny Indian teenager has that mysterious something that comes along once a generation. He is one of those rare chefs who is simply born. He is an artist." And so begins the rise of Hassan Haji, the unlikely gourmand who recounts his life's journ...

The F.D.A.’s Blatant Failure on Food — EVERY year, antibiotic-resistant infections kill at least 23,000 Americans and make another two million sick, according to the Centers for Disease Control and Prevention. That's why a recent ruling by the United States Second Circuit Court of Appeals is so appalling.

Robin Shreeves (Bellmawr, NJ)'s review of Delicious! — This book was exactly what I wanted it to be. Fun, light reading (but not mindless) to be done poolside with a drink in hand. I'd say about the first quarter of the book had me curious if it was formulaic chick lit, but knowing and loving Reichl's non-fiction, I believed it would be worth it to continue to read, and I was right.

Former ‘Gourmet’ Editor Ruth Reichl Cooks Up A Novel — Ruth Reichl has been acclaimed for her non-fiction writing. She was a restaurant critic for The New York Times and she penned the best selling memoirs " Tender At the Bone" and " Comfort Me With Apples." She also served as editor in chief for Gourmet Magazine.

A sweet-sour memoir of eating in China eBook: Fuchsia Dunlop: Kindle Store — Destined, I think, to become a classic of travel writing -- Paul Levy, The Observer

Tender at the Bone by Ruth Reichl — A New York Times bestselling memoir that's as warm as freshly baked bread and as addictive as dark chocolate: This world-famous restaurant critic's coming of age experience ranges from her mother's horrible home cooking to her first bite of a mouthwatering soufflé Deal Price: Buy it Now: Publisher Description For better or worse, almost all of us grow up at the table.

Geek Dad: Awesomely Geeky Projects and Activities for Dads and Kids to Share — Geek Dad by Ken Denmead: This book is awesome! You don't even need a kid to enjoy the imaginative and techie activities in Geek Dad . Sure, kids will love it, but don't let that stop you from picking up a copy for yourself. by Ted...

Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) eBook: Ruth Reichl: Kindle Store — New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece.

Gilt Taste Is Done, Shuttered After Two Years — After two years, Gilt Taste is closing. Today an email went out to members announcing that the products previously available through Gilt Taste will now be available through the Gilt Home. This move signals the nail in the coffin for the high-end grocery site, which nine months ago announced serious cutbacks to their editorial side.
Oct 31, 2014

Cinnamon. Nutmeg. Ginger. Clove. The fine scent of grated orange peel. Pumpkin too. A perfect recipe for Halloween:

Oct 31, 2014

First frost. Silver lawn. Radiant blue sky. Ribbons of cloud in the valley. Bright pumpkin pancakes. Sweet cider syrup. Happy Halloween!

Oct 30, 2014

And did I mention that concord grape gastrique?

Oct 30, 2014

Late night snack. Foie gras and bone marrow toasts at Cure in the Public Market. Rochester rocks!

Oct 29, 2014

Feeling like fall. Which always makes me think of one of my favorite (really rich, really pretty) recipes:…

Oct 29, 2014

Cool. Gray. Fall. Wild turkeys on the lawn. Warm apple crisp, drizzled with buttermilk. Heading to Rochester:

Oct 27, 2014

RT @RMM_NY: Just two days until Harvesting Justice Symposium and Dinner in #Rochester w/ @ruthreichl and @locavore @paz_librada

Oct 24, 2014

A really fantastic new product that I bet you haven't tried. (And a recipe in which to use it.)

Oct 24, 2014

Cool fog. Thick mist. Trees winking in and out. White rice. Black beans. Tonight: Film Columbia. Chatham. Introducing Soul of a Banquet.

Oct 22, 2014

Misty morning. Clouds like meringue, gently moving. Warm congee. Shredded chicken. Splashed soy.Scallion. Bowl of white. Pure comfort.

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