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Ruth Reichl Makes Return LA Visit

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Last night in conversation with Irene Borger at the LA Public Library’s Aloud series, author and food critic Ruth Reichl pointed out that few adjectives can effectively capture and convey sensory experiences. Though not nearly as tall an order as describing, say, the best foie gras you’ve ever tasted, we’re struggling to find adjectives to describe the pleasure of seeing Reichl -- the current Editor-in-Chief of Gourmet, celebrated memoirist, and former food critic for the Los Angeles Times and New York Times -- discuss her work in person.

So far we've come up with a few words: evocative, warmth and all-embracing.

We found that there's no gap between her writing and public presence. Reichl communicates as much unpretentious intelligence, charm, and down-to-earth humor in front of a live audience as she does on the page.