Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has been honored with six James Beard Awards, was named Adweek's Editor of the Year, and was the recipient of the Missouri Honor Medal for Distinguished Service and the Matrix Award for Magazines. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in upstate New York with her husband, Michael Singer, a television news producer.
"Very cook-friendly... An exhaustive record of the... explosion of America's food culture... A fascinating and tasty cultural artifact." The New York Times "This is the sort of cookbook you want by your side whether you're attempting cucumber sandwiches or coq au vin" --Lisa McLaughlin Time Magazine "A classic... encyclopedic yet enticing." Time Magazine "Brings American cooking into the 21st century." Boston Globe "New Gourmet tome aims to sizzle its rivals... the appetizing recipes will send you scurrying into the kitchen." Boston Herald "Has it all... Reichl et al. have done an admirable job." The San Francisco Chronicle "Ideas for every course, occasion, and budget." USA Today "You'll be astonished." U.S. News & World Report "Not your everyday white bread cookbook." New York Post "A landmark-and a treasure trove." Napa Valley Register "the end-all recipe encylcopedia." Entertainment Weekly "If you could dream up the perfect cookbook, it might look something like this: easy recipes for days when you're spent and just want something quick and filling; pull-out-all-the-stops recipes for when you want to spend an entire week working on Saturday night's meal; instructions for tasks like cleaning mussels and making pastry dough; introductions and mini-essays explaining recipes' origins and the techniques they involve; and an overall panache and intelligence." Publishers Weekly, Starred "This book is good both as a reference material for the novice or experienced home cook." Newark Star-Ledger --
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