Ruth Reichl is a chef, food writer, and editor. In addition to two decades as a food critic at the Los Angeles Times and The New York Times, Reichl has written cookbooks, memoirs, and a novel, has been a culinary editor, the host of PBS’s Gourmet’s Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards.
Author and journalist Kevin West grew up on a farm where food dictated the family’s identity — food traditions, were fostered and celebrated, a theme that he carries into his cookbooks. Kevin is also a food consultant and …