Ruth Reichl

Ruth Reichl was the editor-in-chief of Gourmet magazine and the author of three bestselling memoirs, Comfort Me With Apples, Tender at the Bone and Garlic and Sapphires. She edited the comprehensive Gourmet Cookbook and has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times.

She held the same post at the Los Angeles Times for ten years and was chef/owner at the Swallow Restaurant in California in the mid-seventies. She has written for numerous publications including Vanity Fair, Family Circle, Metropolitan Home and Food and Wine.

Books by Ruth Reichl


Published: May 2014

Ruth Reichl celebrates food in her dazzling fiction debut-a novel of sisters, family ties, and a young woman who must find the courage to let go of the past in order to embrace her own true gifts.

Garlic and Sapphires

Published: May 2005

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

Comfort me with Apples

Published: October 2001

The wonderful sequel to Ruth Reichl's best-selling memoir Tender at the Bone.

Tender at the Bone

Published: October 2001

A beautifully written memoir (with recipes) of a life determined, enhanced and defined by food, by the chief restaurant critic for The New York Times.

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