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	<author id="5662">
  <name><![CDATA[Ruth Reichl]]></name>
  <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
  <fans-count type="integer">33</fans-count>
  <followers-count type="integer">18</followers-count>
  <image_url>http://www.goodreads.com/images/nophoto/nophoto-F-200x266.jpg</image_url>
  <about><![CDATA[Ruth Reichl (born January 16, 1948 in New York City) is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library. She has written three books of memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, and Garlic and Sapphires: The Secret Life of a Critic in Disguise.

Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history.

]]></about>    <gender>female</gender>    <born_at>01/16/1948</born_at>    
  
  
  <books>
        <book id="80642">
  <title><![CDATA[Garlic and Sapphires: The Secret Life of a Critic in Disguise]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.84</average_rating>
  <ratings_count>5141</ratings_count>
  <published>2005</published>  
  
</book>
        <book id="53645">
  <title><![CDATA[Tender at the Bone: Growing Up at the Table]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>4.00</average_rating>
  <ratings_count>4477</ratings_count>
  <published>1998</published>  
  
</book>
        <book id="8725">
  <title><![CDATA[Comfort Me with Apples: More Adventures at the Table]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.88</average_rating>
  <ratings_count>2638</ratings_count>
  <published>2001</published>  
  
</book>
        <book id="6136502">
  <title><![CDATA[Not Becoming My Mother: and Other Things She Taught Me Along the Way]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.31</average_rating>
  <ratings_count>612</ratings_count>
  <published>2009</published>  
  
</book>
        <book id="53617">
  <title><![CDATA[The Gourmet Cookbook: More than 1000 recipes (now with DVD)]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>4.16</average_rating>
  <ratings_count>319</ratings_count>
  <published>2004</published>  
  
</book>
        <book id="870142">
  <title><![CDATA[Remembrance of Things Paris: Sixty Years of Writing from Gourmet]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.51</average_rating>
  <ratings_count>47</ratings_count>
  <published>2004</published>  
  
</book>
        <book id="870133">
  <title><![CDATA[Endless Feasts: Sixty Years of Writing from Gourmet]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.58</average_rating>
  <ratings_count>45</ratings_count>
  <published>2002</published>  
  
</book>
        <book id="80645">
  <title><![CDATA[Mmmmmmm: a feastiary]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>4.40</average_rating>
  <ratings_count>5</ratings_count>
  <published>1972</published>  
  
</book>
        <book id="6457608">
  <title><![CDATA[Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>4.00</average_rating>
  <ratings_count>4</ratings_count>
  <published>2009</published>  
  
</book>
        <book id="577567">
  <title><![CDATA[History in a Glass: Sixty Years of Wine Writing from Gourmet]]></title>
  <authors>
    <author>
      <name><![CDATA[Ruth Reichl]]></name>
      <link><![CDATA[http://www.goodreads.com/author/show/5662.Ruth_Reichl]]></link>
    </author>
      </authors>
  <average_rating>3.00</average_rating>
  <ratings_count>5</ratings_count>
  <published>2006</published>  
  
</book>
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