Ruth Reichl

Reichl edited The Gourmet Cookbook, which includes more than 1,200 recipes culled from 60 years of the magazine's back issues. Reichl is the author of two best-selling memoirs, Tender at the Bone and Comfort Me with Apples. Before becoming editor of Gourmet, she was restaurant critic of The New York Times, and before that food editor of the Los Angeles Times.

Food critic Ruth Reichl. Her new book is called "Tender at the Bone: Growing up at the Table," (Random House) and it's her memoir of a lifelong passion for food. Reichl has been the restaurant critic for the New York Times since 1993. Prior to that, she reviewed restaurants for the Los Angeles Times. She ran her own restaurant in Berkeley, California in the 1970s.