Shows
The SugaFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minWritten OffFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minI'm SorryFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minMouthpeace with Michael Bennett & Pele BennettFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minGood SexFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minHere Lies MeFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minIn RecoveryFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minBlind PleaFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minGood KidsFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minOur America with Julián CastroFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minBurnout with Connor FrantaFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minThe High Life with Ricki LakeFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me.On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through fo...
2025-11-2759 minFIRST! with Kareem RahmaFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minBelieve HerFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minHard Feelings with Jennette McCurdyFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minNo One is Coming to Save UsFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minStill My BabyFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minV Interesting with V SpeharFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minAs Me with SinéadFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief th...
2025-11-2759 minIn the Bubble with Andy SlavittFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minThe DefendersFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minGood GriefFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2759 minBEING TransFeaturing: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing gr...
2025-11-2659 minWiser Than Me with Julia Louis-DreyfusListen Again: Julia Gets Wise with Ruth ReichlBecause Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving up a rerun of Julia’s lovely conversation with her from Season 1. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why y...
2025-11-2659 min
To Dine ForRuth ReichlRuth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious, and the cookbook My Kitchen Year. She was editor-in-chief of Gourmet Magazine, and previously served as restaurant critic for the New York Times.Ruth has been honored with six James Beard Awards, and in 2024 received the James Beard Lifetime Achievement Award.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to o...
2025-11-1046 min
the Daily Quote - Positive Daily Inspiration and Motivational Quotes of the dayRuth Reichl - Pull up a chair. Take a taste. Come join us. Life is so endlessly deliciousWelcome to the Daily Quote – a podcast designed to kickstart your day in a positive way. I'm your host, Andrew McGivern, for October 6th.Today is National Noodle Day, a delicious celebration of one of humanity's most versatile and beloved foods. While the exact origins of this holiday remain a bit mysterious, what we do know is that noodles themselves have been nourishing humanity for over 4,000 years, making them one of the oldest prepared foods in human history.The beauty of noodles is their universality. From Italian pasta to Japanese ramen, from Chinese lo mein to Thai pad thai, fr...
2025-10-0604 min
Sittin' in the KitchenRuth Reichl Explains the Healing Power of CookingIn her decade as Editor-in-Chief of Gourmet magazine, Ruth Reichl would have sifted through 1000s of recipes. These 10 are her favourites: Ruth Reichl's Favorite Recipes from Gourmet | EpicuriousI interviewed Ruth in 2015 when she published '136 Recipes That Saved My Life.' We had a candid conversation about the magic of cooking and how she found meaning in life after Gourmet magazine shuttered its doors in 2009.https://www.marionkane.com/podcast/ruth-reichl-explains-healing-power/
2025-09-0410 min
The Restaurant GuysRuth Reichl, Critic in Disguise *V*Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t. The ConversationThe Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the...
2025-07-3136 min
Rattle PoetryA Conversation with Ruth ReichlThis conversation with Ruth Reichl originally appeared in issue #88 of Rattle and was recorded on March 25th, 2025. As a former culinary school student and foodie herself, our associate editor, Katie Dozier, joined in on the discussion. What does food have to do with poetry? Listen in to find out!
Ruth Reichl is recognized as one of the most discerning voices in the food world, with accolades as a bestselling author, revered restaurant critic, and culinary industry influencer. Her icon status stems from groundbreaking roles in food journalism, including lead restaurant critic at the New York Times and editor-in-chief at Gourmet...
2025-07-2159 min
Drinks in the LibraryGarlic and Sapphires by Ruth Reichl with Mandy NaglichThe song “Welcome to New York” has been in my head all week preparing for this episode on the book Garlic and Sapphires: The Secret Life of a Critic in Disguise, a witty and revealing memoir by renowned food critic Ruth Reichl. During her time as The New York Times restaurant critic, Reichl went undercover in elaborate disguises to avoid preferential treatment and uncover the truth about New York’s dining scene. Blending memoir, food writing, and restaurant reviews, the book offers delicious behind-the-scenes stories, vivid character sketches, and reflections on identity, privilege, and the power of perception, all served...
2025-06-2400 min
Friends & FictionFriends & Fiction with Ruth ReichlOn this episode, Ron Block & Kristin Harmel welcome New York Times bestselling author and award-winning food editor and restaurant critic Ruth Reichl to discuss her book THE PARIS NOVEL, which was an instant bestseller that met with rave reviews in hardcover last year and was recently released in trade paperback. Ruth is the NYT-bestselling author of five memoirs (including SAVE ME THE PLUMS), the novel DELICIOUS!, and the cookbook MY KITCHEN YEAR. A former restaurant critic for both The Los Angeles Times and the New York Times and Editor-in-Chief of Gourmet Magazine, Ruth has been honored with six James...
2025-05-1642 min
Add Passion and StirRuth Reichl on Food and JoyOn the very special episode of Add Passion and Stir, we revisit or conversation with chef, food writer, food critic, and author Ruth Reichl. Ruth discusses the transformative power of food and culture. “One of the great things to me about food is that you have the ability to touch these moments of grace throughout the day simply by biting into a perfect peach and going, ‘oh my God, I'm glad I'm alive,’" she marvels.Her new book, "The Paris Novel,” explores the connection between food and joy. Reichl’s love of food and culture and food writer bac...
2025-04-1636 min
For The Love With Jen Hatmaker PodcastRuth Reichl's Garlic & SapphiresToday, Jen gets to fulfill a dream of interviewing one of her favorite influences and mentors in the food world. The iconic six-time James Beard award-winning Ruth Reichl sits down with Jen to discuss her extensive impact on food culture spanning the last several decades. They hit on everything from the alarming state of the modern food industrial complex, how we source our food and the impacts it poses to our health (as well as the hope they see for our future), to what it has been like to document the evolution of food across the changing media landscape...
2024-12-061h 08
Food Network ObsessedRuth Reichl Talks Food and CountryRuth Reichl reflects on receiving the James Beard Lifetime Achievement Award with gratitude, noting how it has motivated her to support young journalists. She recounts her diverse food experiences growing up in New York City and Montreal, including visits to her classmates’ homes, which exposed her to various cultural cuisines. Ruth reminisces on her mother's unconventional approach to cooking which led Ruth to begin cooking at a young age. She discusses how food television has transformed American food culture, creating a new generation that is passionate about cooking and ingredients. The food critic shares her experience at one restaurant, wh...
2024-10-0444 min
Elena Meets the AuthorEP.7 - From Food to Fiction: Ruth Reichl on The Paris NovelIn this episode of 'Elena Meets the Author,' host Elena Bowes interviews renowned food writer and author Ruth Reichl about her latest book, 'The Paris Novel.' Our discussion spans Ruth's deep connection with Paris, her storied career as a food critic, and her journey in writing both fiction and memoirs. Ruth shares anecdotes about her childhood experiences with food, the evolution of the American food revolution, and how her novel explores the theme of powerless women finding their strength. We also delve into Ruth's approach to food writing, her favorite home-cooked meals, and her future travel aspirations...
2024-08-2342 minAdd Passion and StirRuth Reichl on Food and JoyChef, food writer, food critic, and author Ruth Reichl discusses the transformative power of food and culture. “One of the great things to me about food is that you have the ability to touch these moments of grace throughout the day simply by biting into a perfect peach and going, ‘oh my God, I'm glad I'm alive,’" she marvels.Her new book, "The Paris Novel,” explores the connection between food and joy. Reichl’s love of food and culture and food writer background shapes the book’s main character, who travels to Paris and rediscovers herself through food, art, a...
2024-07-2435 min
Bookreporter Talks ToRuth Reichl: The Paris NovelRuth Reichl joins Carol Fitzgerald to talk about THE PARIS NOVEL, which is a Bookreporter Bets On selection. The concept for this book was born from a section in SAVE ME THE PLUMS, Ruth's 2019 memoir, which prompted her longtime editor, Susan Kamil, to ask for a novel with that as a starting-off point. Ruth talks about why she set the book in the 1980s, as travel then was so different from what it is now. Yes, she dined at all the places mentioned in the book and remarks that she is surprised that more has not been written about...
2024-06-0636 min
Everything Cookbooks92: Ruth Reichl on WritingKate and Molly speak with Ruth Reichl, an icon and authority in the food media world, about her breadth of writing experience - restaurant reviews, cookbooks, memoirs, articles and even tweets- and her new book, The Paris Novel. Ruth shares why food is a universal framework, her inspirations for this novel and the process of working with a new editor. She talks about being a "writer who hates writing" and how this process differed from others as well as how she accesses memories to include specificities in her scenes. Finally, she shares her advice to push into the unknown...
2024-05-2949 min
You Are What You ReadLet's go to Paris with Ruth ReichlOn this week's episode of You Are What You Read, we are joined by chef, food writer and bestselling author, Ruth Reichl with her latest novel, The Paris Novel. Ruth is the former editor in chief of Gourmet magazine, and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. Her popular weekly food newsletter, La Briffe, is hosted on Substack, as is the podcast “Three Ingredients” she produces with Nancy Silverton and Laurie Ochoa. Ms. Reichl has also recently finished producing and starring in a document...
2024-05-2842 min
Three IngredientsHospital Food: Why is it so Bad?Why are the sickest people in our country being served the worst food?Not content to limit our complaints to hospital food, we move on to school food. Shouldn’t it be better? Can we fix it? Let’s talk about it in this bonus episode of “Three Ingredients.”And should you care to read the article Ruth wrote about school food in 1978 for New West magazine, there’s a copy in this Dec. 2021 edition of Ruth’s Substack newsletter La Briffe. Also, find the story Laurie mentions by Jenn Harris on Los Angeles schools trying to in...
2024-05-0607 min
This Is TASTEThe Paris Interview with Ruth Reichl
Does Ruth Reichl really need an introduction? Ruth has been on the show many times, and we just love catching up with her to talk about the day’s food news, where she is dining out, and what is giving her inspiration to write her great newsletter, La Briffe. On this episode we talk about Paris, which is at the center of her new novel, aptly titled The Paris Novel. We talk about her time in France as a child and how Paris played a starring role in a number of Gourmet feature articles. It’s so great having Ruth...
2024-04-291h 01
Radio Cherry BombeRuth Reichl On “The Paris Novel,” Her Newest BookBest-selling author and former Gourmet Magazine editor-in-chief Ruth Reichl is our guest on today’s episode. Ruth joins host Kerry Diamond to talk about her latest book, “The Paris Novel,” a tale of self-discovery set in 1983 and filled with food, fashion, and art. Ruth shares the real-life inspiration behind some of the people, places, and meals, and talks about her writing process. “I took a long time writing this because I didn’t want to let go of the characters,” she says. Ruth, who has a Substack and a podcast today, also shares her take on food media, dishes...
2024-04-2250 min
Three IngredientsSriracha: Has it become an old lady condiment?In Episode 9 of “Three Ingredients,” Ruth, Nancy and Laurie have a heated discussion about chiles. First we talk about how they hurt so good that sriracha has possibly become an old lady condiment. Then we talk about how they hurt so bad that Nancy once ended up with her hands in buckets of ice water after a memorable encounter with a lot of chiles. And speaking of hands, Nancy would like you to please throw out your salad tongs and start massaging your dear little lettuce leaves with your hands. And that’s only the beginning of a discussion that r...
2024-03-221h 00
Three IngredientsWould you eat an armadillo?What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've got it.---To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, res...
2024-02-2611 min
Three IngredientsIs This the World's Strangest Breakfast?What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It’s also the most delicious. Then we talk about our favorite condiments with odes to great balsamic vinegar, truffles and vanilla in its many forms. And then, because we just can’t help ourselves, we rag on one that none of us can stand. Laurie shares a funny memory of her first foie gras, Ruth speaks wistfully of a great bourbon she can no longer afford and Nancy goes hunting. This conversation is definite...
2024-02-1240 min
Three IngredientsDid Nancy Silverton just revolutionize carrot cake?In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy’s experiences cooking before an audience of diners at Spago and her own mozzarella bar at Mozza, as well as the time Laurie first realized the kitchen watches back. Plus, do you plate your takeout food or eat it right out of the...
2024-01-2242 min
Three IngredientsThe right way and the wrong way to cook in someone else's kitchenHow do you feel about people who come in and just take over your kitchen? That’s the burning question that starts off our conversation and reveals Ruth’s territorial tendencies. From there, we morph into the etiquette of pot luck dinners. And then we get into the whole subject of dinner parties. What is it, exactly that makes a good one? The truth is, we are deeply divided on that subject. We can’t even agree on the timing of the cooking or how to set the table. But one thing is for sure, by the time this conver...
2024-01-1138 min
Three IngredientsEpisode 5: How Nancy cornered the celery heart market. Thoughts on great dinner parties.You’ll hear no iceberg lettuce shaming in this episode.The great little food shops we talk about in this episode* Talbott and Arding, where Ruth does a lot of shopping. 202 Allen Street, Hudson New York* We Got Nuts, Nancy’s online source for Antep Turkish pistachios. She buys them by the five-pound bag.* Breadfolks, the Hudson bakery Nancy asks Ruth about, was opened by celebrity portrait photographer Norman Jean Roy and his artist wife Joanna Jean Roy. Ruth says they did “the greatest” laminated pastries. When they closed the bakery in 2022...
2024-01-0545 min
Three IngredientsBonus 'Ingredients': A health inspector story plus Ruth's food cart chicken recipeWhat happens when the health department shows up during the busiest time at a restaurant? It's not pretty. Plus, the recipe Ruth invented for those times when she's out of town and craving her favorite food cart treat. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe
2023-12-2802 min
Three IngredientsHawaiian punch and the violence of pestoWe’re in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it’s on to the politics of pesto — along with a handy little trick to make it better — even if you’...
2023-12-1327 min
This Is TASTERuth Reichl & Nancy Silverton
Today on the show we have a really, really, really great conversation with two of the most respected people in food: Ruth Reichl and Nancy Silverton. We came together earlier this week at Rizzoli Bookstore in Manhattan to talk about Nancy’s great new cookbook, The Cookie That Changed My Life. Ruth and Nancy have been friends for decades, and we cover a wide variety of topics including what is in fact the best cookie ever, as well as favorite restaurants in New York, Los Angeles, and Italy.Do you enjoy This Is TASTE? Drop us a re...
2023-12-0944 min
Three IngredientsEpisode 2: Critic bait, vanity cooking and the queen of pistachiosWhy do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we’re talking about in today’s episode, including the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don’t fit in that category. We talk about why we love Sarah Cicolini’s Rome restaurant Santo Palato and the Pie Room at London’s Holborn Di...
2023-12-0639 min
Three IngredientsEpisode OneThe debut episode of “Three Ingredients." Artichokes Alice Waters would hate, fish lessons, trashcan stuffing, a panna cotta cook-off...plus Ruth and Nancy throw lemons at each other. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe
2023-11-2933 min
This Is TASTERuth Reichl
Is there an introduction needed here? Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet. She’s written juicy memoirs, mentored a generation of writers and editors, and still writes with regularity, curiosity, and a love for real journalism in her wonderful Substack newsletter, La Briffe. On this episode, Ruth joins us in the studio for a deep and lively conversation that covers everything from the legacy of Wolfgang Puck and Noma to vi...
2023-06-071h 03
Wiser Than Me with Julia Louis-DreyfusJulia Gets Wise with Ruth ReichlOn this episode of Wiser Than Me, Julia gets enlightened by 75-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith what to cook when Ruth accepts an invitation for dinner. Follow Wiser Than Me on I...
2023-04-2550 min
Restaurant Idea FactoryRIF008: Why Don’t Restaurants Change, Ruth Reichl’s Documentary at South by Southwest, NYC Restaurant Workers UnionizeLearn How Culinary Legends And Rookies Alike Are Needing To ReImagine The Industry
RIF008: Why Don’t Restaurants Change, Ruth Reichl’s Documentary at South by Southwest, NYC Restaurant Workers Unionize
Welcome into the Restaurant Idea Factory, your source for all the latest and greatest restaurant industry news, trends, and topics.
This week, we discuss
8:25 -New Jersey spaghetti restaurant bans children under 10, citing customer complaints and aiming to provide a more peaceful dining experience for their adult patrons, according to Fox Business Small Business. READ HERE
17:00 - By utilizing pre...
2023-02-171h 06
The Cinematography PodcastFood and Country director Laura Gabbert, producer Ruth Reichl and cinematographer Martina RadwanThe documentary Food and Country, which premiered at the 2023 Sundance film festival, takes a close look at the broken food system in the United States through the lens of the COVID pandemic, as restaurants closed and both workers and farmers struggled.
Both director Laura Gabbert and producer/chef/food writer Ruth Reichl grew concerned about their friends and colleagues in the restaurant business during the shutdown. Laura wanted to do a short piece about how restaurants and workers were being affected, so she connected with Ruth through a mutual friend. Ruth began checking in over Zoom with people she knew...
2023-02-1549 minCinematography Podcast - Cam NoirFood and Country director Laura Gabbert, producer Ruth Reichl and cinematographer Martina RadwanThe documentary Food and Country, which premiered at the 2023 Sundance film festival, takes a close look at the broken food system in the United States through the lens of the COVID pandemic, as restaurants closed and both workers and farmers struggled.
Both director Laura Gabbert and producer/chef/food writer Ruth Reichl grew concerned about their friends and colleagues in the restaurant business during the shutdown. Laura wanted to do a short piece about how restaurants and workers were being affected, so she connected with Ruth through a mutual friend. Ruth began checking in over Zoom with...
2023-02-1549 min
The Cinematography PodcastFood and Country director Laura Gabbert, producer Ruth Reichl and cinematographer Martina RadwanThe documentary Food and Country, which premiered at the 2023 Sundance film festival, takes a close look at the broken food system in the United States through the lens of the COVID pandemic, as restaurants closed and both workers and farmers struggled.
Both director Laura Gabbert and producer/chef/food writer Ruth Reichl grew concerned about their friends and colleagues in the restaurant business during the shutdown. Laura wanted to do a short piece about how restaurants and workers were being affected, so she connected with Ruth through a mutual friend. Ruth began checking in over Zoom with people she knew...
2023-02-1549 min
Good Night Stories for Rebel GirlsGet to Know Ruth Reichl[This episode originally aired March 2020.] This season, we invited our credit readers to interview our storytellers. Today, you'll hear from Ruth Reichl who narrated the previous episode about Julia Child. If you haven't listened to last week's episode, now is a good time to go back and check it out. Ruth reveals how her partner supported her when she had career opportunities and her desired last meal!About The Narrator:Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and...
2022-12-2207 min
The Jeremiah Show: Pop Culture, Music Icons Food GodsRuth Reichl - Best-Selling Author"Mr. Restaurant," Will Knox Interviews Legendary, Best-Selling Author Ruth Reichl!
Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in September 2015. 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...
2022-05-161h 13
women readKelly reads Ruth ReichlName: Kelly
Reading: Tender at the Bone, Ruth Reichl
Why did you want to read this? It had been several years since I'd read Tender, but it was the first book that came to mind. A memoir by American food writer Ruth Reichl, it’s filled with stories that make me laugh and at times almost cry. It was maybe the first 'food writing' I enjoyed reading. One of the most tender themes of the book is Ruth's relationship with her mother - something she shares from the first chapter. Many parts of the book resonate w...
2021-04-0727 min
The Process with Jude BrewerSTORYBOUND: Ruth ReichlRuth Reichl reads a selection of Letters to the Editor from Thanksgiving issues of Gourmet Magazine, with sound design and music composition from Tim Karplus.Ruth Reichl 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 an...
2020-11-1727 min
Stay For DinnerMichael Hoffman & Ruth Reichl's Spicy Chinese NoodlesDC makes possibly his favorite recipe of all time — Ruth Reichl's spicy Chinese noodles, then talks to director Michael Hoffman (ONE FINE DAY, A MIDSUMMER NIGHT'S DREAM) about Helen Mirren's Christmas goose, learning to cook in Tuscany, slow food, the ins and outs of olive oil, the REAL tuna melt, Georgian cuisine, the best thing(s) he's ever eaten, and a whole lot more! RECIPE: https://food52.com/blog/25325-ruth-reichl-save-me-the-plums-memoir-excerpt
2020-11-031h 23
Women Who Travel | Condé Nast TravelerRuth Reichl on the Future of Restaurants and Traveling for FoodWhen we want to be transported to Italy, we read Ruth Reichl's piece on a seafood lunch she had in the ancient town of Sperlonga. Her descriptions of "lively langoustines," stuffed squash blossoms, oysters as "lovely as orchids," and pistachio-dusted cannoli are enough for us to briefly forget that we are, in fact, still in our apartments, eating yet another meal we've cooked for ourselves. Of course, Reichl isn't in Italy anymore, either—she's at home like the rest of us, and has been since March. We called her up to find out how she's staying connected to food an...
2020-08-2626 min
Books Connect UsRuth Reichl, the bestselling author of MY KITCHEN YEAR, DELICIOUS, and her latest memoir SAVE ME THE PLUMS | Ep25 BOOKS CONNECT USToday's guest is Ruth Reichl, the bestselling author of MY KITCHEN YEAR, DELICIOUS, and her latest memoir SAVE ME THE PLUMS which chronicles her groundbreaking tenure as editor in chief of Gourmet. Complete with recipes, SAVE ME THE PLUMS is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.
Now let's join Random House's Taylor Noel in conversation with author Ruth Reichl.
SAVE ME THE PLUMS:
2020-06-2523 min
Food 360 with Marc MurphyFood 360 Live with Ruth ReichlIn this episode legendary writer, editor, critic and cook Ruth Reichl joins host Marc Murphy. Listen as they reminisce New York City’s restaurant scene in the early 90’s when he was a young chef and she was the New York Times restaurant critic. Ever wonder what it’s like to run one of the most influential food magazines? Ruth shares the rise and fall of Gourmet Magazine while she was Editor in Chief and how it inspired a character in her best selling novel: Delicious! Save room to hear what she has been up too during quarantine and how Covid-19 has impacted and un...
2020-05-0146 min
One Woman KitchenFood Writer/Editor, Restaurant Critic, and TV Producer Ruth Reichl - A Life-Long Love of Food
Ruth Reichl has been a game-changer in the world of food since the 1970's, when she was part of a cooks' collective in Berkeley, CA. From there she created an almost legendary career as Food Editor of The LA Times, as Restaurant Critic of The NY Times, and as Editor in Chief of Gourmet Magazine. Ruth is a beloved author, memoirist, winner of several James Beard Awards, and everything about her approach to food has been unique and inspiring. She is a thought-leader and food advocate, but ultimately she is a storyteller who cares as deeply about the people w...
2020-04-2941 min
Radio Cherry BombeRuth Reichl & Chef Ruth Rogers from JubileeIt’s a double dose of Ruth Reichl! We dipped into the Cherry Bombe Jubilee archive to bring you two great moments with the legendary editor and author. First up, Ruth reads from her most recent book, Save Me The Plums, a memoir of her time at the helm of Gourmet Magazine. In the second half of the show, Ruth talks to Chef Ruth Rogers of the iconic River Cafe in London, as well as head chef Sian Owen, from one of Jubilee’s keynote conversations. Plus, find out why Kristin Nelson of the Ardent Homesteader in Arden...
2020-04-1152 min
Eater's DigestEncore: Ruth Reichl on the Rise and Fall of Gourmet MagazineOne of our favorite conversations this year was with Ruth Reichl, the legendary food journalist and former editor of Gourmet Magazine. In her newest book Save Me the Plums, Ruth talks about the wild 10 years she spent at Condé Nast and the traumatic folding of the beloved magazine. She joined Amanda and Daniel in Eater's studios to dish on the changing world of food media.Guests:Ruth Reichl (@RuthRecihl)Hosts: Amanda Kludt (@kludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, EaterProduced by:Mart...
2019-12-201h 01
Radio Cherry BombeRuth Reichl & The River Cafe’s Ruth Rogers In ConversationTune in to hear two legends—author Ruth Reichl and Chef Ruth Rogers of The River Cafe in London—In conversation at the 2018 Cherry Bombe Jubilee conference. They talk about running a mindful restaurant, motherhood, and the early days of Chef Ruth’s legendary restaurant. The two women are joined by Sian Wyn Owen, head chef of The River Cafe. At the end of the show, photographer Samantha Parquette tells us who she thinks is the Bombe.
Thank you to Le Cordon Bleu and Traeger Grills for supporting Radio Cherry Bombe. Be sure to visit foodbanknyc.org to lea...
2019-07-1140 min
This Is the AuthorS4 E39: Ruth Reichl, Emily Nussbaum, and Emilie PineS4 E39: In this episode meet Ruth Reichl, author of SAVE ME THE PLUMS; Emily Nussbaum, author of I LIKE TO WATCH; and Emilie Pine, author of NOTES TO SELF. Each of these nonfiction writers shares work inspired by her life, whether it’s a memoir about her career or essays about personal-yet-universal experiences. And find out which writer would cast Julia Whelan as her dream narrator.
Save Me the Plums by Ruth Reichl: https://www.penguinrandomhouseaudio.com/book/210646/save-me-the-plums/
I Like to Watch by Emily Nussbaum: https://www.penguinrandomhouseaudio.com/book/563025/i-like-to-watch/
Notes to Self by Emilie Pine: https://ww...
2019-06-2509 min
Gouda TalksFood Media Then and Now w/ Ruth Reichl (Ep. 9)Food writing, in its initial stages, had a particular audience and a particular face. Columns were written by older, white males critiquing restaurants on taste and texture, atmosphere, and service. Today this structure of writing, of composing food columns, is outdated. As food writing and media have further evolved, this special medium has taken on many different shades, stories and personalities. Writers pen food stories about living on Mars, deliver cutting edge research and interviews from chefs and farmers, and explore gender, race, and nationality in food.
Ruth Reichl has witnessed the weight of this transition as an insider in...
2019-06-2416 min
Book Larder PodcastRuth Reichl, Save Me the PlumsOn our first episode, we welcome Ruth Reichl to celebrate her new memoir, Save Me the Plums. In conversation with Nancy Leson, she discusses her time at Gourmet magazine, Twitter presence, previous work and much more. Enjoy this talk and click here to purchase a copy of Save Me the Plums.
Special Guests: Nancy Leson and Ruth Reichl.Links:Nancy Leson classes at Book Larder19 Great Restaurants to Work For | Food & WineWhy I Disapprove of What I Do - The New York Times
2019-05-2254 min
City Arts & LecturesRuth ReichlRuth Reichl served as restaurant critic for the New York Times and the Los Angeles Times, before becoming Editor in Chief of Gourmet Magazine during the Golden Era of print journalism. In her latest memoir, “Save Me The Plums,” Reichl reveals the realities of her time at Gourmet, and the lasting ways in which she innovated
food journalism as we know it.
On April 9, 2019, Ruth Reichl came to The Sydney Goldstein Theater in San Francisco to talk with arts journalist and fiction writer Steven Winn.
2019-05-191h 11
Stream Popular Full Audiobooks in Biography & Memoir, Arts & EntertainmentSave Me the Plums: My Gourmet Memoir by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/351072 to listen full audiobooks. Title: Save Me the Plums: My Gourmet Memoir Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 7 hours 56 minutes Release date: April 2, 2019 Ratings: Ratings of Book: 4.35 of Total 34 Ratings of Narrator: 4.73 of Total 11 Genres: Arts & Entertainment Publisher's Summary: NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet. A BEST BOOK OF...
2019-04-0210 min
76West: A Podcast from the Marlene Meyerson JCC Manhattan2: Ruth Reichl with Abigail PogrebinWelcome to episode two of 76West, featuring a discussion between Ruth Reichl and author and former 60 Minutes producer Abigail Pogrebin. In this pod, legendary food critic, editor, and best-selling author Reichl describes her journey away from Gourmet magazine and back to her own kitchen, resulting in the book, My Kitchen Year: 136 Recipes That Saved My Life. A six-time James Beard Award honoree, Reichl captures not only her zeal for the great meal, but the joy to be found in small culinary encounters, and how what we eat can animate our lives. This talk was recorded April 20, 2016 in front of a...
2018-10-2552 min
The Archive ProjectRuth ReichlThis episode features acclaimed chef and food writer Ruth Reichl as she discusses her rise to fame, the intersection of food and storytelling, and the future of fine dining. Reichl deftly illustrates her own trajectory through the food world, beginning in the Berkeley, CA culinary revolution of the 1970s, through her time as a disguise-donning food critic for the New York Times, to the publication of her first novel Delicious!. But beyond the fancy food, Reichl’s story is about a journey towards self-discovery and the ways in which food connects us all.
An acclaimed chef and fo...
2018-04-2851 min
Wavemaker ConversationsRuth Reichl: From Her Secret Life as a Critic in Disguise To the Recipes That Saved Her LifeWhen Ruth Reichl became the restaurant critic for The New York Times, she learned there was a bounty on her – $1,000 for any worker who recognized this make-or-break critic when she sat down to eat. Reichl shares the backstory of her elaborate, yet necessary, disguise; her courageous first review of how New York’s most heralded restaurant treated her when they didn’t have a clue who she was; and what changed once they realized. Reichl also explores the connection between food and social justice, and how the act of cooking saved her (and could benefit us all) when she was at her...
2017-11-0130 minWavemaker Conversations: A Podcast for the Insanely CuriousRuth Reichl: From Her Secret Life as a Critic in Disguise To the Recipes That Saved Her LifeWhen Ruth Reichl became the restaurant critic for The New York Times, she learned there was a bounty on her – $1,000 for any worker who recognized this make-or-break critic when she sat down to eat. Reichl shares the backstory of her elaborate, yet necessary, disguise; her courageous first review of how New York’s most heralded restaurant treated her when they didn’t have a clue who she was; and what changed once they realized. Reichl also explores the connection between food and social justice, and how the act of cooking saved her (and could benefit us all) when she was at her...
2017-11-0130 minThe Archive ProjectRuth Reichl (Rebroadcast)Acclaimed chef and food writer Ruth Reichl discusses the highlights of her career as a food writer, including how she got her start, her current work, and some of the lessons she has learned along the way. She explains how the many illusions of the fine dining world have taught her a lot about herself.
An acclaimed chef and food writer, Ruth Reichl served as a restaurant critic for The New York Times and the Los Angeles Times and was Gourmet magazine’s editor-in-chief for ten years. As the co-owner of The Swallow Restaurant during the mid 70s, Re...
2016-01-111h 11
Get Lost In A Captivating Full Audiobook On Your Commute.My Kitchen Year by Ruth ReichlPlease visithttps://thebookvoice.com/podcasts/2/audible/89516to listen full audiobooks.
Title: My Kitchen Year
Author: Ruth Reichl
Narrator: Ruth Reichl
Format: mp3
Length: 6 hrs and 43 mins
Release date: 09-29-15
Ratings: 4.5 out of 5 stars, 116 ratings
Genres: Culinary
Publisher's Summary:
2015-09-296h 43
Listen to the Best Full Audiobooks in Biography & Memoir, Arts & EntertainmentMy Kitchen Year: 136 Recipes That Saved My Life by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/243116 to listen full audiobooks. Title: My Kitchen Year: 136 Recipes That Saved My Life Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 6 hours 44 minutes Release date: September 29, 2015 Ratings: Ratings of Book: 3 of Total 1 Genres: Arts & Entertainment Publisher's Summary: NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its b...
2015-09-2910 min
Audiobooks in Biography & MemoirsMy Kitchen Year: 136 Recipes That Saved My Life by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/243116 to listen full audiobooks. Title: My Kitchen Year: 136 Recipes That Saved My Life Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 6 hours 44 minutes Release date: September 29, 2015 Ratings: Ratings of Book: 3 of Total 1 Genres: Memoirs Publisher's Summary: NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved...
2015-09-2910 min
Enoch Pratt Free Library PodcastWriters LIVE: Ruth Reichl, Delicious! A NovelThrough her restaurant reviews and bestselling memoirs, Ruth Reichl has earned a special place in the hearts of hundreds of thousands of readers. In her debut novel, she tells the story of Billie Breslin, who travels from her home in California to take a job at Delicious!, New York’s most iconic food magazine. When the magazine is abruptly shut down, Billie agrees to stay on in the empty office maintaining the reader complaint hotline. In the magazine’s library she finds a cache of letters written during World War II by a 12-year-old girl to the legendary chef Jame...
2015-05-211h 12
Speaking with...Speaking with: food critic Ruth Reichl'Cooking is what makes us human'. Flickr
Ruth Reichl
MWF
Ruth Reichl, the former restaurant critic of The New York Times and author of best-selling gourmet memoirs Tender at the Bone and Comfort Me with Apples, is known for describing, in vivid detail, how food can define us.
While in Australia this week, to discuss her first novel Delicious! at the Melbourne Writers’ Festival, Reichl talks with food researcher Isabelle de Solier about why food really matters, the social contract of inviting people to dinner, “industrial food” and the importance of getting people back into the kitchen.
...
2014-08-2222 min
Chef's StoryEpisode 74: Ruth ReichlRuth Reichl may not be a chef, but she has been known to “make or break” a restaurant with her legendary restaurant reviews and food writing. The one and only Ruth Reichl is this week’s guest on a special edition of Chef’s Story, hosted by Dorothy Cann Hamilton. Tune in and hear how Ruth found food as a career and how she’s seen the role of the chef during the course of her illustrious career. She gives her perspective on a number of topics including sustainability, cultural food identity and gastronomic journalism. From women in food to celebri...
2014-05-0752 min
Download Best Full Audiobooks in Fiction, DramaDelicious!: A Novel by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/210587 to listen full audiobooks. Title: Delicious!: A Novel Author: Ruth Reichl Narrator: Julia Whelan Format: Unabridged Audiobook Length: 12 hours 58 minutes Release date: May 6, 2014 Ratings: Ratings of Book: 4 of Total 9 Ratings of Narrator: 5 of Total 3 Genres: Drama Publisher's Summary: In her bestselling memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts. Billie Breslin has travelled far from her Ca...
2014-05-0610 min
Listen to the Best Full Audiobooks in Fiction, Contemporary WomenDelicious!: A Novel by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/210587 to listen full audiobooks. Title: Delicious!: A Novel Author: Ruth Reichl Narrator: Julia Whelan Format: Unabridged Audiobook Length: 12 hours 58 minutes Release date: May 6, 2014 Ratings: Ratings of Book: 4 of Total 9 Ratings of Narrator: 5 of Total 3 Genres: Contemporary Women Publisher's Summary: In her bestselling memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts. Billie Breslin has travelled far from h...
2014-05-0610 min
Full Trial Audiobooks in Biography & Memoir, WomenFor You, Mom. Finally.: Previously published as Not Becoming My Mother by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/202988 to listen full audiobooks. Title: For You, Mom. Finally.: Previously published as Not Becoming My Mother Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 1 hour 30 minutes Release date: April 21, 2009 Ratings: Ratings of Book: 5 of Total 2 Genres: Women Publisher's Summary: Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. Not B...
2009-04-2103 min
Download High-Quality Free Audiobooks in Self-Improvement, Parenting TipsFor You, Mom. Finally.: Previously published as Not Becoming My Mother by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/202988 to listen full audiobooks. Title: For You, Mom. Finally.: Previously published as Not Becoming My Mother Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 1 hour 30 minutes Release date: April 21, 2009 Ratings: Ratings of Book: 5 of Total 2 Genres: Parenting Tips Publisher's Summary: Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyo...
2009-04-2103 min
Access Must-Have Audiobooks in Biography & Memoir, MemoirsFor You, Mom. Finally.: Previously published as Not Becoming My Mother by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/202988 to listen full audiobooks. Title: For You, Mom. Finally.: Previously published as Not Becoming My Mother Author: Ruth Reichl Narrator: Ruth Reichl Format: Unabridged Audiobook Length: 1 hour 30 minutes Release date: April 21, 2009 Ratings: Ratings of Book: 5 of Total 2 Genres: Memoirs Publisher's Summary: Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. Not B...
2009-04-2103 min
Tune In To A Full Audiobook That Is Simply Riveting.Garlic and Sapphires by Ruth ReichlPlease visithttps://thebookvoice.com/podcasts/2/audible/86521to listen full audiobooks.
Title: Garlic and Sapphires
Author: Ruth Reichl
Narrator: Bernadette Dunne
Format: mp3
Length: 10 hrs and 57 mins
Release date: 04-21-05
Ratings: 4.5 out of 5 stars, 1,294 ratings
Genres: Journalists, Editors & Publishers
Publisher's Summary:
Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: First she ate there as Molly; and...
2005-04-2110h 57
Don’t Miss A Thrilling Full Audiobook On Your Commute.Garlic and Sapphires by Ruth ReichlPlease visithttps://thebookvoice.com/podcasts/2/audible/86607to listen full audiobooks.
Title: Garlic and Sapphires
Author: Ruth Reichl
Narrator: Ruth Reichl
Format: mp3
Length: 4 hrs and 57 mins
Release date: 04-11-05
Ratings: 4 out of 5 stars, 98 ratings
Genres: Journalists, Editors & Publishers
Publisher's Summary:
GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and...
2005-04-114h 57
Full Trial Audiobooks in Biography & Memoir, WomenComfort Me with Apples: More Adventures at the Table by Ruth ReichlPlease visit https://thebookvoice.com/podcasts/1/audiobook/240563 to listen full audiobooks. Title: Comfort Me with Apples: More Adventures at the Table Author: Ruth Reichl Narrator: Ruth Reichl Format: Abridged Audiobook Length: 6 hours 0 minutes Release date: April 10, 2001 Ratings: Ratings of Book: 4.5 of Total 2 Ratings of Narrator: 5 of Total 2 Genres: Women Publisher's Summary: In Ruth Reichl’s latest book — one that will delight her fans and convert those as yet uninitiated to her charming tales — the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples...
2001-04-1010 min