A conversation about food with Ruth Reichl

with Ruth Reichl
in Food, Lifestyle, Current Affairs
on Wednesday, April 8, 1998 * * * * *

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A conversation with Ruth Reichl, a restaurant and food critic for "The New York Times", about why and how she became a food writer, which is chronicled in her memoir "Tender to the Bone".

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Keywords:
Ruth Reichl
Tender to the Bone
memoir
The New York Times
restaurant critic
food critic

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