Ruth Reichl

Ruth Reichl is a writer, editor and author. She was the editor in chief of Gourmet Magazine for 10 years until its closing, a restaurant critic for The New York Times, and restaurant critic for and food editor of the Los Angeles Times. She is the author of several books including Garlic and Sapphires. She is the recipient of six James Beard Awards and several awards from the Association of American Food Journalists.