Appetizers
October 1, 2010
Ruth Reichl takes her culinary expertise to Random House

By Allen Pierleoni
apierleoni@sacbee.com

A year after Conde Nast closed the (cook)book on venerable Gourmet magazine, giant publisher Random House announced Thursday the hiring of former Gourmet editor-in-chief Ruth Reichl. Her role as "editor at large will be to acquire books, write and work with writers," according to Publishers Weekly magazine.

In a statement, the former restaurant critic for the Los Angeles Times and New York Times said, "I'm especially excited to have the opportunity to participate in the future of food writing as both an author and a book editor. I'll have the opportunity to connect to food lovers" in print and digitally.

Reichl, who appeared in front of a full house of foodies, chefs and home cooks at the Crest Theatre in March, is the author of the memoirs "Not Becoming My Mother," "Garlic and Sapphires: The Secret Life of a Critic in Disguise," "Tender at the Bone" and "Comfort Me with Apples." Her last cookbook, "Gourmet Today," appeared in 2009.

Connect with her at www.ruthreichl.com.

Call The Bee's Allen Pierleoni at (916) 321-1128.

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