Ruth Reichl, a James Beard Award-winning food writer, former New York Times food critic, and noted chef, in conversation with WAMC’s Joe Donahue as part of The Creative Life: Conversation Series.
Reichl began writing about food in 1972 when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone; Comfort Me with Apples, Garlic and Sapphires; and For You Mom, Finally. She has also published a novel, Delicious!, and a cookbook, My Kitchen Year: 136 Recipes That Saved My Life.
In her most recent book, Save Me the Plums: My Gourmet Memoir (2019), trailblazing food writer and beloved restaurant critic Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet from 1999 to 2009. Complete with recipes, Save Me the Plums tells a story of the golden age of print media — the last spendthrift gasp before the Internet turned the magazine world upside down.
