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“The nicest cooking fat I’ve ever encountered is Mangalitsa lard” says Ruth Reichl, food writer

Even for an ex-restaurant critic, Ruth Reichl has a surprisingly full plate. While serving as editorial advisor at Gilt Taste, consulting on food and wine selections and stories for the new food site from Gilt Groupe, she’s also an editor at large at Random House, and has three of her own books in the works: her first novel, set both in World War II and the present, as well as a cookbook and a memoir on her decade as editor in chief of Gourmet magazine (before it closed in 2009).  (more)

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