RUTH REICHL began writing about food in 1972 with Mmmmm: A Feastiary. In 1973, she co-owned The Swallow Restaurant in Berkeley, California. By 1978, Reichl was a restaurant critic for New West and California magazines. She was the restaurant critic and later food editor of the Los Angeles Times and then the restaurant critic of The New York Times from 1993 to 1999. In 1999, Reichl became editor in chief of Gourmet Magazine for ten years. She has published five memoirs, including Tender at the Bone and Save Me the Plums, and authored the novel Delicious! and the cookbook My Kitchen Year. She also edited Best American Food Writing 2018 and produced Adventures with Ruth. Reichl has won seven James Beard Awards. Her latest projects include The Paris Novel and the documentary Food and Country. Reichl also produces a weekly newsletter, La Briffe, on Substack.

Fotografía: Shannon Greer