Q&A: Ruth Reichl, Food Revolutionary
The magnificent Ruth Reichl talks to Ha’aretz about food writing, her new book which will take place in WWII and “why people take cookbooks to bed.”
Ruth Reichl, iconic Jewish American food critic and bestselling author has captivated readers with her frank, down-to-earth approach to cooking, and her insatiable love and enthusiasm for cuisine.
She is the author of four best-selling memoirs: “Tender at the Bone: Growing Up at the Table”; “Comfort Me with Apples: More Adventures at the Table”; “Garlic and Sapphires: The Secret Life of a Critic in Disguise”; and “For You Mom, Finally.”
Read more at Ha’aretz
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO