Ruth Reichl is an American food writer, the editor-in-chief of “Gourmet” magazine and culinary editor for the Modern Library. She has written three books of memoirs: “Tender at the Bone: Growing Up at the Table”, “Comfort Me with Apples: More Adventures at the Table”, and “Garlic and Sapphires: The Secret Life of a Critic in Disguise”.
Reichl was food writer and editor of “New West” magazine, then to the “Los Angeles Times” as its restaurant editor and food editor. In 1993 she became the restaurant critic for the “New York Times” before leaving to assume the editorship of “Gourmet” in 1999.
Source - Wikipedia http://en.wikipedia.org/wiki/Ruth_Reichl