Ruth Reichl is the New York Times-bestselling author of five memoirs, as well as a novel, Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine for ten years. Previously she was the restaurant critic for the New York Times and served as the food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard awards for her journalism, magazine feature writing, and criticism. She lives in upstate New York with her husband and two cats.
In no other period of our country’s history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our...
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