Ruth Reichl Talks Up Food Writing

Ruth Reichl has written about food for almost five decades. She has produced critically acclaimed works across genres: one novel, two cookbooks and four memoirs. Reichl has more than 20 years' experience as a restaurant critic, notably for the Los Angeles Times and the New York Times, and spent 10 years as editor in chief of the late, and legendary, Gourmet magazine. Her many accolades include six James Beard Foundation awards.