But of Course She Is

Of course Ruth is going to write another tell-all. Listen to this:

“This has been a fascinating place to work,” she said. “But I’ve always said I can’t write it until I leave here.”

Reichl has done an outstanding job at Gourmet. I've been a quiet fan of hers since reading her memoir Tender at the Bone. But then she came out with Comfort Me With Apples. See, the first book introduced her and made me like her. But in her next book she told me all about her affair with Coleman Andrews (founder and former editor at Saveur) and it was just TMI.

I'm still feeling nostalgic for Gourmet. I hope Reichl's next book doesn't ruin the memory. Oh, in case you don't follow these things (like why Pinch cares about the editor of a dead publication), before beginning her tenure at Gourmet Ruth Reichl's was the NY Times restaurant critic. In addition to authoring several books and receiving FOUR James Beard awards, she co-owned a restaurant and work as its chef. [FIN]