A just-concluded eGullet conversation with Ruth Reichl, currently editor-in-chief of Gourmet magazine and former food critic for The New York Times.
A just-concluded eGullet conversation with Ruth Reichl, currently editor-in-chief of Gourmet magazine and former food critic for The New York Times.
This entry was published on December 02, 2005 at 03:56 pm.
Tags for this entry: gourmet egullet magazines food interviews nytimes journalism
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