Ruth Reichl
Autor von Garlic and Sapphires: The Secret Life of a Critic in Disguise
Über den Autor
Ruth Reichl was born in New York City on January 16, 1948. In 1970, she graduated from the University of Michigan with a M.A. in art history. She became a food writer and magazine editor for New West magazine. Later she worked for the Los Angeles Times, first as the restaurant editor and then food mehr anzeigen editor. She received two James Beard Awards. In 1993, she moved back to New York to become the restaurant critic for The New York Times. She was the editor in chief of Gourmet Magazine for ten years. She is the author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! Her latest book, My Kitchen Year: 136 Recipes That Saved My Life, was published in 2015. (Bowker Author Biography) weniger anzeigen
Bildnachweis: Courtesy of Allen and Unwin
Reihen
Werke von Ruth Reichl
Gourmet, Vol. LXV, No. 11, Nov. 2005 1 Exemplar
Gourmet Everyday Meals 1 Exemplar
Delicious! by Ruth Reichl (May 06,2014) 1 Exemplar
Gourmet 1999.12 1 Exemplar
Grave Secrets 1 Exemplar
Verrukelijk 1 Exemplar
The New York Times Guide to Restaurants in New York City 2000 (New York Times Guide to Restaurants in New York City,… (1999) 1 Exemplar
Ms. 1981.04 1 Exemplar
Zugehörige Werke
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) — Vorwort, einige Ausgaben — 379 Exemplare
Perfection Salad : Women and Cooking at the Turn of the Century (1986) — einige Ausgaben — 325 Exemplare
At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom (2010) — Vorwort — 122 Exemplare
The Art of Making Magazines: On Being an Editor and Other Views from the Industry (1671) — Mitwirkender — 32 Exemplare
The Artists' and Writers' Cookbook: A Collection of Stories with Recipes (2016) — Mitwirkender — 17 Exemplare
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Wissenswertes
- Geburtstag
- 1948-01-16
- Geschlecht
- female
- Nationalität
- USA
- Geburtsort
- New York, New York, USA
- Wohnorte
- New York, New York, USA
Berkeley, California, USA
Montréal, Québec, Kanada - Ausbildung
- University of Michigan
- Berufe
- food critic
editor - Organisationen
- Los Angeles Times
The New York Times
Gourmet
Random House - Agent
- Kamil, Susan (editor)
Mitglieder
Rezensionen
https://www.instagram.com/p/Cz1Yhb1r6Jh/
Ruth Reichl - Tender at the Bone: I was unfamiliar with Reichl’s writing, and am checking out at least My Kitchen Year right away. #cursorybookreviews #cursoryreviews
Ruth Reichl - Tender at the Bone: I was unfamiliar with Reichl’s writing, and am checking out at least My Kitchen Year right away. #cursorybookreviews #cursoryreviews
I love anything written by this woman! Fiction or not, she masters a story and adds recipes! Yes, I was constantly hungry, but I also ordered a fabulous cookbook to learn how to make the best, easiest butter tomato sauce. Even adding in a health condition her young son had that made him only want to eat white food for years and being patient and grateful when it subsided for him. Great book, wonderful family story!
Fresh fruit purée, vol. II, p.615, my choice persimmons and dragon fruit. ok.
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While Reichl does cook and includes recipes in the book, she is primarily a food journalist and was writing restaurant reviews for the New York Times when she was asked to join Gourmet. While I wasn't as familiar with the food publishing crowd, I certainly recognized the names of many famous and infamous chefs. She knows how to tell a good story and how to make your mouth water with her descriptions of food.
She has written several books and I have her older memoir of being a restaurant critic on my iPad and may read it sooner rather than later.… (mehr)