Ruth Reichl (Rye-sh’ll) has just stepped down as chief restaurant critic for the New York Times to become editor of Gourmet Magazine. Her memoir, “Tender at the Bone” (Broadway) tells the story of how she learned to love food, despite the fact that her mother was a disastrous cook

Guests

  • Ruth Reichl Currently editor of Gourmet Magazine, is also author of the memoirs "Tender at the Bone" and "Comfort Me With Apples."

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