"Ruth Reichl is a best-selling writer and award-winning food critic. Reichl has been the editor-in-chief of Gourmet magazine since 1999. Before joining Gourmet, Reichl was the restaurant critic for the New York Times for most of the 1990s. Previously, she served as the restaurant critic and food editor for the Los Angeles Times. She has earned three James Beard awards -- two for restaurant criticism and one for journalism -- as well as several awards from the Association of American Food Journalists. Reichl has written three memoirs -- Tender at the Bone, Comfort Me with Apples, and, most recently, Garlic and Sapphires, in which she shares her experiences working at the New York Times. She also edited The Gourmet Cookbook.." - Evan Smith, Texas Monthly Talks, Broadcast 4.14.05