Reichl in her office at Gourmet in New York.
Mark your calendars: Ruth Reichl
, former restaurant critic for The New York Times
, current editor of Gourmet
and super-lovable food memoirist, will be appearing at Left Bank Books
on October 8. Since she no longer needs to be an expert in clandestine operations to do her job, it's unlikely she will be wearing one of her famous wigs, but one can hope.
Reichl's latest book, Not Becoming My Mother: and Other Things She Taught Me Along the Way
, came out in April. Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
, which she edited, will be published in September.