Q&A: Ruth Reichl, Food Revolutionary
Graphic by Angelie Zaslavsky
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
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