📖 Overview
Ruth Reichl is an influential American food writer, critic, and editor who has shaped culinary journalism for over four decades. As a restaurant critic for the Los Angeles Times and The New York Times, and later as editor-in-chief of Gourmet magazine, she transformed food writing with her distinctive narrative style and deep cultural insights.
Her critically acclaimed memoirs, including "Tender at the Bone" and "Garlic and Sapphires," have established her as a leading voice in food literature. These works combine personal stories with culinary exploration, detailing her journey from a childhood with an eccentric mother to her experiences as a disguised restaurant critic.
Beyond criticism and memoir writing, Reichl has expanded into television production, cookbook authoring, and fiction writing. She served as co-producer of PBS's "Gourmet's Diary of a Foodie," published the comprehensive "Gourmet Today" cookbook, and released her first novel "Delicious!" in 2014.
Reichl's contributions to food writing have earned her six James Beard Foundation Awards, among other honors. Her work continues to influence food journalism and culinary literature, particularly in how she connects food to broader themes of culture, identity, and personal transformation.
👀 Reviews
Readers connect with Reichl's intimate, conversational writing style and her ability to weave food memories with life experiences. Her food descriptions transport readers into kitchens and restaurants, with many noting they can "taste and smell" the dishes she describes.
Fans appreciate:
- Personal anecdotes that feel like stories from a friend
- Recipe inclusions that relate to the narrative
- Details about restaurant critic work and food magazine publishing
- Her mother's complex character portrayal in "Tender at the Bone"
Common criticisms:
- Name-dropping of celebrity chefs and restaurants
- Self-centered perspective in later memoirs
- Repetitive stories across multiple books
Ratings across platforms:
Goodreads:
"Tender at the Bone" - 4.1/5 (50,000+ ratings)
"Garlic and Sapphires" - 4.0/5 (45,000+ ratings)
"Save Me the Plums" - 4.1/5 (15,000+ ratings)
Amazon averages 4.5/5 across all titles, with "Comfort Me with Apples" receiving the highest reader scores.
📚 Books by Ruth Reichl
Tender at the Bone: Growing Up at the Table (1998)
A memoir exploring Reichl's early life and the development of her passion for food, beginning with her mother's chaotic cooking and continuing through her culinary coming-of-age.
Comfort Me with Apples: More Adventures at the Table (2001) Chronicles Reichl's journey into food writing during the 1970s and '80s, including her time in Berkeley's food revolution and early years as a restaurant critic.
Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005) Details Reichl's experiences as the New York Times restaurant critic, where she adopted various disguises to maintain anonymity and ensure authentic dining experiences.
For You Mom, Finally (2009) A biographical exploration of Reichl's mother's life, examining how her mother's generation of women navigated limited opportunities and societal expectations.
Delicious! (2014) Reichl's first novel follows a young woman working at a food magazine who discovers a collection of World War II-era letters.
My Kitchen Year: 136 Recipes That Saved My Life (2015) A cookbook-memoir hybrid documenting the year following the closure of Gourmet magazine, featuring recipes and personal reflections.
Save Me the Plums: My Gourmet Memoir (2019) Chronicles Reichl's decade as editor-in-chief of Gourmet magazine, from its golden era through its unexpected closure.
Comfort Me with Apples: More Adventures at the Table (2001) Chronicles Reichl's journey into food writing during the 1970s and '80s, including her time in Berkeley's food revolution and early years as a restaurant critic.
Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005) Details Reichl's experiences as the New York Times restaurant critic, where she adopted various disguises to maintain anonymity and ensure authentic dining experiences.
For You Mom, Finally (2009) A biographical exploration of Reichl's mother's life, examining how her mother's generation of women navigated limited opportunities and societal expectations.
Delicious! (2014) Reichl's first novel follows a young woman working at a food magazine who discovers a collection of World War II-era letters.
My Kitchen Year: 136 Recipes That Saved My Life (2015) A cookbook-memoir hybrid documenting the year following the closure of Gourmet magazine, featuring recipes and personal reflections.
Save Me the Plums: My Gourmet Memoir (2019) Chronicles Reichl's decade as editor-in-chief of Gourmet magazine, from its golden era through its unexpected closure.
👥 Similar authors
MFK Fisher wrote deeply personal food memoirs that blend travel, culture, and gastronomy during the mid-20th century. Her works like "The Gastronomical Me" and "How to Cook a Wolf" combine food writing with personal narrative in ways that influenced generations of writers.
Calvin Trillin chronicles American food culture through a combination of memoir, travelogue, and social commentary. His food writing career spans decades at The New Yorker, producing works that capture regional American cuisine and family food traditions.
Laurie Colwin wrote about food, home cooking, and life with an intimate, diary-like style in books like "Home Cooking" and "More Home Cooking." Her work connects cooking with everyday life experiences and relationships, similar to Reichl's approach to food writing.
Anthony Bourdain transformed food writing by combining personal narrative with cultural exploration and behind-the-scenes revelations about the restaurant industry. His memoir "Kitchen Confidential" and subsequent works share Reichl's ability to use food as a lens for examining culture and identity.
Elizabeth David revolutionized food writing in post-war Britain with works that combined historical research, personal experience, and cultural observation. Her books about Mediterranean and French cuisine blend scholarly knowledge with first-hand accounts of food culture and cooking.
Calvin Trillin chronicles American food culture through a combination of memoir, travelogue, and social commentary. His food writing career spans decades at The New Yorker, producing works that capture regional American cuisine and family food traditions.
Laurie Colwin wrote about food, home cooking, and life with an intimate, diary-like style in books like "Home Cooking" and "More Home Cooking." Her work connects cooking with everyday life experiences and relationships, similar to Reichl's approach to food writing.
Anthony Bourdain transformed food writing by combining personal narrative with cultural exploration and behind-the-scenes revelations about the restaurant industry. His memoir "Kitchen Confidential" and subsequent works share Reichl's ability to use food as a lens for examining culture and identity.
Elizabeth David revolutionized food writing in post-war Britain with works that combined historical research, personal experience, and cultural observation. Her books about Mediterranean and French cuisine blend scholarly knowledge with first-hand accounts of food culture and cooking.