Ruth Reichl

A New York Times Bestselling Author Billie Breslin traveled from her California home to take a job at Delicious, the most iconic food magazine in New York. When the publication is suddenly shut down, the staff, now Billie's extended family, must move on. But Billie is offered the job of staying behind in the deserted downtown mansion offices to uphold the "Delicious Guarantee." What she doesn't know is that this boring, lonely job will be the portal...

"When her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading "Go to Paris." But Stella is hardly cut out for adventure; a childhood trauma, and her mother's negligent parenting style, have kept her strictly confined to her comfort zone, even in adulthood. When her boss encourages her to time off, Stella resigns herself to honor her mother's wishes, even if a spontaneous trip to Paris is the...

Author of Save Me the Plums Ruth Reichl’s iconic, bestselling memoir of her time as an undercover restaurant critic for The New York Times
"Expansive and funny." —Entertainment Weekly
Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous...

Chronicles the mother-daughter relationship of culinary author Ruth Reichl, now editor-in-chief of Gourmet magazine, and her late mother, Miriam. Miriam Brudno, who bowed to societal and familial pressure to become a wife and a mother over pursuing a fulfilling career, cheered her daughter on and pointed out that Ruth had an obligation, both to herself and to her mother, to use her life well.

A funny, tell-all memoir from the New York Times' most controversial restaurant critic.

When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl, with a highly developed knowledge and love of Asian cuisine from her years as a West Coast food critic,

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Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new...

Travels the world to serve you a feast of culinary trends, exotic ingredients, and food-obsessed personalities. Journey into Gourmet magazine's test kitchens to learn how you can interpret a world of techniques and flavors in your kitchen.