Ruth Reichl was the restaurant critic for the LA Times and the New York Times, then the editor on chief of Gourmet Magazine. She’s now turned her attention to fiction writing…her new novel is Delicious!
Reichl did not plan to be a restaurant critic…she says the job didn’t even exist when she was growing up…
She was working in a restaurant in Berkeley and through a series of events, did indeed become the restaurant critic for a Bay Area newspaper. From there, she was recruited by the LA Times and then the New York Times. Her life included eating out at restaurants more than a dozen times a week.
She had to disguise herself so she could get the same experience as other dines…she had a wardrobe of costumes and an arsenal of personas.
Reichl thinks that her life of living as fictional characters helped her when it came time to write fiction.
A new cookbook is on the way and then she’ll be back to writing more fiction!Comments