Ruth Reichl is a beloved food writer with several best-selling memoirs chronicling her relationship with the food industry and her adventures working as a restaurant critic. This one focuses on her tenure as editor in chief of Gourmet magazine during which she spearheaded a revolution in the way we think about food. At first she didn’t want the job, seeing herself more as a writer, less of a manager, and surely not as a boss! But Reichl had been reading Gourmet since she was eight years old and felt it had inspired her career. How could she say no? In self-deprecating fashion she shares her personal and unlikely journey into the corporate world, coming to terms with being in charge and making a mark, while remaining true to her own passions about how food fits into our lives.
This is the first book of hers that I’ve read and I appreciated the leadership style she demonstrates. She valued people, took risks, kept her goals in mind, fostered community, and knew how to get brilliant work out of her staff. Ruth Reichl is down-to-earth while moving in high and mighty places. It is that quality that changed the magazine and highlighted her unique success. I feel as though I could have invited this editor of Gourmet to my home for a meal without quaking in my boots. That says something. I enjoyed getting to know Ruth, and I love any book that includes recipes, but I feel it should have included glossy photos of the Gourmet magazine covers that she talks about. I was able to google them, but it would have been a convenient and illuminating addition.