Ruth Reichl Books in Order

This annual guide surveys New York City's restaurants through reviews, signature dishes, and price information. Listings organized by neighborhood and special features accompany sections on ethnic dining, notable wine lists, and inexpensive places to eat.

Reichl resumes her memoir in 1978 as she leaves restaurant work and becomes a critic. Meals, travel, friendships, and relationships shape her career across several countries, with favorite recipes accompanying accounts of the pleasures and complications of her life.

Edited by Ruth Reichl, this anthology gathers six decades of writing from Gourmet. Essays and recollections by cooks, novelists, and travellers explore memorable meals and places, preserving a varied history of encounters with food and the people surrounding it.

Six decades of Gourmet dispatches reveal Paris through its food and the people who make and enjoy it. Writers including Joseph Wechsberg, Naomi Barry, and Diane Johnson offer personal glimpses of the city's evolving culinary life.

Ruth Reichl recounts her years as restaurant critic for The New York Times, including the disguises she used to eat anonymously. Restaurant visits, recipes, and personal reflection explore hospitality, status, identity, and the difficulty of judging a dining experience fairly.

Reichl selects decades of Gourmet wine writing to trace changing American tastes and the rediscovery of European vineyards after wartime disruption. Essays combine travel, history, and personal experience as writers explore the pleasures and meanings of wine.

Through her mother's letters and diaries, Reichl reconsiders a woman she realizes she never fully understood. The memoir traces the disappointments behind her mother's unhappiness and the sacrifices intended to give her daughter a more fulfilling life.

Billie Breslin leaves California to work at a celebrated New York food magazine. A hidden cache of wartime letters from a twelve-year-old girl to James Beard draws her into an old mystery and helps her confront her own fears.

After Gourmet closes unexpectedly, Reichl turns to cooking as she faces an uncertain future. Following the seasons of that difficult year, the memoir combines recipes with an account of finding comfort, companionship, and renewed pleasure in daily life.

Reichl recounts her years leading Gourmet, moving from restaurant criticism into the demands of managing a major magazine. The memoir follows the writers, chefs, editorial risks, and changing food culture surrounding its final era before closure.

An inheritance sends cautious Stella to Paris, where an impulsive purchase begins an unexpected adventure. Food, fashion, art, and friendships draw her beyond familiar routines as she investigates a painting's mystery and discovers connections to her own past.