Ruth Reichl, the undisputed queen of culinary critique, has spent decades telling both chefs and foodies why their taste buds are tragically unrefined. Former editor of Gourmet magazine (RIP), she’s the Sherlock Holmes of high-end dining, sniffing out each truffle oil faux pas with her trademark arched eyebrow. Author of numerous bestsellers, Reichl has made a career out of elevating food snobbery to an art form, while effortlessly penning memoirs that make us all wonder if we've been eating cardboard our entire lives. When she's not busy redefining "delicious," she's probably somewhere savoring a dish that's far too complicated for you to even pronounce. In her world, the kitchen is both a battlefield and a sanctuary, and she's the reigning monarch—cynically observing while we mere ...Read More
