Reichl began her food-writing career with Mmmmm: A Feastiary, a cookbook, in 1972. Reichl and Hollis moved to Berkeley, California, where her interest in food led to her joining the collectively owned Swallow Restaurant as a chef and co-owner from 1973 to 1977. in art history, also from the University of Michigan. She attended the University of Michigan, where she earned a degree in sociology in 1968 and met her first husband, the artist Douglas Hollis. Early life and education īorn in 1948 to Ernst, a typographer, and Miriam ( née Brudno), her German-Jewish refugee father and American-Jewish mother, Reichl was raised in Greenwich Village and spent time at a boarding school in Montreal as a young girl. She published her first novel, Delicious! in 2014, and, in 2015, published My Kitchen Year: 136 Recipes That Saved My Life, a memoir of recipes prepared in the year following the shuttering of Gourmet. In 2009, she published Gourmet Today, a 1,008 page cookbook containing over 1,000 recipes.

Reichl's memoirs are Tender at the Bone: Growing Up at the Table (1998), Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Not Becoming My Mother, and Save Me the Plums: My Gourmet Memoir (2019). She has won six James Beard Foundation Awards. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. Ruth Reichl ( / ˈ r aɪ ʃ əl/ RY-shəl born 1948), is an American chef, food writer and editor.

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