As a run-up to the holidays, plug into food writer Ruth Reichl’s memoirs. We talk about MY KITCHEN YEAR: 136 Recipes That Saved My Life, read by the author, in which she makes food sound decadent, luxurious, and a pleasure to be savored in both the preparation and the eating. In her earlier memoir GARLIC AND SAPPHIRES, narrator Bernadette Dunne takes Ruth’s role during her stint as the food critic for the New York Times when she often dined in disguise. Published by Penguin Random House Audio.
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ABOUT RUTH REICHL:
Ruth Reichl, Gourmet’s editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet’s Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture.