Ruth Reichl Bio | Wiki
Ruth Reichl is an American chef and food writer. She serves as a co-producer of PBS’s Gourmet’s Diary of a Foodie, host of PBS’s Gourmet’s Adventures With Ruth, culinary editor for the Modern Library, and the last editor-in-chief of Gourmet magazine. Ruth has written critically acclaimed, best-selling memoirs: Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Comfort Me with Apples: More Adventures at the Table, and Not Becoming My Mother.
She has been the recipient of four James Beard Awards: in 1996 and 1998 for restaurant criticism, one in 1994 for journalism, and in 1984 for Who’s Who of Food and Beverage in America; as well as several awards granted by the Association of American Food Journalists. She was also the recipient of the YWCA’s Elizabeth Cutter Morrow Award, celebrating the accomplishments of strong, successful women
Ruth Reichl Age
Ruth was born on January 16, 1948, in Greenwich Village, New York, United States. She is 74 years old.
Ruth Reichl Height
She is a woman of average stature and stands at a height of 5 ft 5 in (Approx. 1.65 m).
Ruth Reichl Family
She was born in Manhattan and raised in Greenwich Village by her parents Ernst and Miriam Reichl. Ruth’s father served as a typographer and her mother is the daughter German Jewish refugee father and an American Jewish mother.
Ruth Reichl Husband | Michael Singer
Ruth is currently married to her loving husband Michael Singer. He is a television news producer. Together, they share a son named Nick Singer. Previously, Ruth was married to the artist Douglas Hollis whom she met at the University of Michigan.
Ruth Reichl Education
She attended a boarding school in Montreal as a young girl. Later, Ruth enrolled at the University of Michigan, where she met her first husband, the artist Douglas Hollis. In 1970, she graduated with an M.A. in Art History.
Ruth Reichl Books | Delicious
In addition to her career, she has written critically acclaimed, best-selling memoirs and books.
Tender at the Bone: Growing Up at the Table (1998)
Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005)
Comfort Me with Apples: More Adventures at the Table (2001)
Not Becoming My Mother (2009)
Gourmet Today (2009)
Delicious (2014)
My Kitchen Year: 136 Recipes That Saved My Life (2015)
Save Me the Plums: My Gourmet(2019)
Ruth Reichl Gourmet Magazine
She serves as the last editor-in-chief of Gourmet magazine. Ruth is also a co-producer of PBS’s Gourmet’s Diary of a Foodie, culinary editor for the Modern Library, and host of PBS’s Gourmet’s Adventures With Ruth. Previously, she served as host for three Food Network Specials titled “Eating Out Loud”. Ruth also frequents Leonard Lopate’s monthly food radio show on WNYC in New York.
From 2011 to 2013, she appeared as a judge on seasons 3, 4, and 5 of the Bravo reality television show Top Chef Masters. In 2015, Ruth appeared as a Featured Author, leading a writing seminar, at the Iceland Writers Retreat in Reykjavík, Iceland.
Ruth Reichl Chocolate Cake
Ingredients
1 ⅛ cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
¾ cup/175 milliliters whole milk
1 ½ teaspoons/7 1/2 milliliters vanilla
3 cups/375 grams flour
2 teaspoons/10 grams baking soda
Salt
1 ½ cups/340 grams (3 sticks) unsalted butter, softened
1 ½ cups/356 grams dark brown sugar
6 eggs
1 ½ cups/300 grams granulated sugar
5 ounces/143 grams unsweetened chocolate
¾ cups/170 grams (1 1/2 sticks) unsalted butter
1 cup/225 grams whipped cream cheese
1 teaspoon/5 milliliters vanilla
2 ½ cups/312 grams confectioners’ sugar
Method
Heat the oven to 350 degrees. Butter two baking pans and line them with waxed paper. Butter the paper and dust the pans with cocoa. Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt. Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy, and the color of coffee with cream. Add the eggs. Beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven. Make the frosting: Chop the chocolate and melt it in a double boiler. Mix the butter with the whipped cream cheese. Add the chocolate, vanilla, and a dash of salt, and mix in the confectioners’ sugar.
Ruth Reichl Net Worth
She earns her wealth from her career, therefore, she has amassed a fortune over the years. Ruth’s estimated net worth is $809,675.
What Is Ruth Reichl Doing Now
She serves as the last editor-in-chief of Gourmet magazine. Ruth is also a co-producer of PBS’s Gourmet’s Diary of a Foodie, culinary editor for the Modern Library, and host of PBS’s Gourmet’s Adventures With Ruth.