A conversation about food with Ruth Reichl

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

Sorry, this video isn’t available at the moment; please check back soon.

play

E-mail this video:

Distribute this video:

Share on:

Close
Description

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".

Video Share Options
Share
Buy Amazon DVD
Keywords:
Ruth Reichl
The New York Times
memoir
restaurant critic
Tender to the Bone
food critic

In order to download Charlie Rose podcasts to iTunes for transfer to an iPod, you must have iTunes installed. If you do, please click the following link to download the podcast for this interview:

itpc://www.charlierose.com/view/itunes/5007

Otherwise, close this window to continue viewing.

Close
  • Comments 0
    Post new comment