Ruth Reichl is the editor in chief of Gourmet and the author of the bestselling Tender at the Bone, a James Beard Award finalist. She has been the restaurant critic at The New York Times and the food editor and restaurant critic as the Los Angeles Times. Reichl lives in New York City.
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A dazzling, heartfelt adventure through the food, art, and fashion scenes of 1980s Paris—from the New York Times bestselling author of Save Me the Plums and Delicious! “An enchanting and irresistible feast . . . As with a perfect meal... SEE MORE