Ruth Reichl writes food memoir, criticism and cookbooks about restaurants, cooking and the culture surrounding how people eat. Tender at the Bone recounts her childhood and early food experiences, while Garlic and Sapphires follows her years as restaurant critic for The New York Times, including the disguises she used to avoid special treatment. Save Me the Plums turns to her time editing Gourmet magazine, combining workplace memoir with the magazine's closure. Reichl's prose is warm, sensory and anecdotal, with meals used to organise stories about work, family and identity. Her work fits food memoir, restaurant writing and culinary journalism rather than recipe-only cookery. Garlic and Sapphires is the clearest entry point for Reichl's restaurant-writing career, while Tender at the Bone is more family and childhood focused. Garlic and Sapphires is the clearest entry point for restaurant criticism and New York dining, while Tender at the Bone is more domestic and autobiographical; readers of food writing by M.F.K. Fisher or Nigel Slater may recognise the use of meals as memoir structure. Read more Less
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