![]() Yet Reichl had been reading Gourmet since she was eight it had inspired her career. She was a writer, not a manager, and had no inclination to be anyone’s boss. When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. Named one of the best books of the year by Real Simple, Good Housekeeping, Town & Country. She peels back the curtain to a glamorous time of magazine-making. “A must for any food lover. Reichl is a warm, intimate writer. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. ![]()
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