| LC control no. | n 97045624 |
|---|---|
| Descriptive conventions | rda |
| LC classification | PS3618.E5239 |
| Personal name heading | Reichl, Ruth |
| Associated country | U.S. |
| Located | Berkeley, Calif. New York, N.Y. |
| Birth date | 1948-01-16 |
| Place of birth | New York, N.Y. |
| Field of activity | Food writing |
| Profession or occupation | Food writers Women food writers Periodical editors Women periodical editors Editors Women editors Restaurant critic Television personalities Women television personalities |
| Found in | Tender at the bone, 1998: CIP t.p. (Ruth Reichl) LC data base, April 30, 1997 (hdg.: Reichl, Ruth; usage: Ruth Reichl) Wikipedia, Oct. 25, 2012 (Ruth Reichl (born January 16, 1948 in New York City) is an American food writer, co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and the last editor-in-chief of the now shuttered Gourmet magazine; has written a trilogy of critically acclaimed, best-selling memoirs; her latest book is Gourmet Today, a 1,008 page cookbook containing over 1,000 recipes; chef and co-owner of Swallow Restaurant in Berkeley, Calif. from 1973 to 1977; began her food-writing career with Mmmmm: A Feastiary, a cookbook, in 1972. She moved on to become food writer and editor of New West magazine from 1973 to 1977, then to the Los Angeles Times as its restaurant editor from 1984 to 1993 and food editor and critic from 1990 to 1993. She returned to her native New York City in 1993 to become the restaurant critic for The New York Times before leaving to assume the editorship of Gourmet in 1999) Author's website, Oct. 25, 2012: Biography (Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet Magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). As co-owner and cook of the collective restaurant The Swallow from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California; began writing about food in 1972, when she published Mmmmm: A Feastiary) <http://www.ruthreichl.com/biography.html> |
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