Ruth Reichl, restaurant critic, previous editor in chief of “Gourmet” magazine and author of My Kitchen Year, shares three books she’s enjoyed recently. Her upcoming book, Save Me the Plums: My Gourmet Memoir shares her vast experience as a food writer and will be available Spring 2019. BookTrib partners with Penguin to bring you great content from engaging authors like the one below.



Recommended books:

A Little Life by Hanya Yanagihara

The Mars Room by Rachel Kushner

Chefs, Drugs, And Rock & Roll by Andrew Friedman

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Ruth Reichl, Gourmet’s editor in chief, is the author of the best-selling memoirs Tender at the BoneComfort 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.