Part 5 – The DeathbedFood Series: Ruth Reichl on Bourdain.
Reichl weeps for Bourdain.
Inarguably one of the greatest food writers of our time is Ruth Reichl. She began writing about food in 1972 and was restaurant critic of The New York Times (from 1993 to 1999), the Los Angeles Times (from 1984 to 1993) and was Editor in Chief of Gourmet Magazine (from 1999 to 2009). She has written numerous best-selling memoirs and is a recipient of 6 James Beard Awards.
I salivate over her tweets, including these from the last few days.
I fantasize that one day I may be able to write at 1/100th of her level. Tony’s passing rocked her.