On Monday night I had the opportunity of listening to former Gourmet editor-in-chief Ruth Reichl as she spoke to an audience of fans and food enthusiasts at the Miami Book Fair. Her stop in Miami was the last of the book tour promoting Gourmet Today, a collection of 1,000 recipes developed over five years by Reichl and her team.
I wasn’t a Gourmet subscriber nor frequent reader but listening to Reichl speak was as inspiring as it was sad. I caught a glimpse of how Gourmet operated, how the book was put together and how food has changed over the years. Yet the nostalgia inherent in the end of an era was marked in Reichl’s voice as she talked about a future without the magazine.
Listen to Reichl discuss the cookbook and the luxury of testing recipes at Gourmet.
