Ruth Reichl is leaving the New York Times!
- Gourmet Guy
I just heard--on good authority--that Ruth Reichl is
leaving the New York Times, apparently to go to Gourmet
Magazine, though that's not clear. Anyone else hear
I do like her food writing--very straightforward, lets
you know where she's coming from, mostly unpretentious,
strong style. I also really enjoyed her book Tender at
the Bone. I'm currently reading her
long-out-of-print-and-impossible-to-find MMMMMMM: A
Feastiary (1972), which includes a photograph of her.
It's an extremely weird cookbook, very Sixties. She was
undoubtedly stoned during half the writing. The parts
about grocery shopping and all the swirling colors in
the supermarket and. . . . well, you get the idea.
Anyway, I'm kind of shocked to hear about the Times. I
wonder if she's going to give David Rosengarten a run
for his money for restaurant reviewing at Gourmet, or
if she's going to be a staff writer, or what.
re: Jesse Sheidlower
Am I the only one who INTENSELY disliked Ruth Reichl's
reviews for the Times? Those genuinely overheard - or
completely fabricated - who cares - conversations at
neighboring tables were SO condescending and obnoxious.
When she discussed the food, she was very good, but her
contextual "color" annoyed the living daylights out of
me. I am so not sorry to see her go!
Oh, and she's becoming Editor of Gourmet, so I doubt
she'll be fighting Rosengarten for reviewing space.
I just read that Reichl will also be the publisher of
GOURMET. What has happened to the previous editor, Gail
Zweigenthal. Was she ousted in some nasty way or did
she want to leave? The May issue shows an Executive
Editor, not an Editor-in-Chief, and Zweigenthal is