Ruth Reichl (former NY Times restaurant critic, now editor-in-chief of Gourmet) has published a followup to her memoir Tender at the Bone. Called Comfort Me with Apples, it takes you through her beginnings as a food critic and onwards. This Newsday article delves more into the book, Reichl’s success at Gourmet (which includes a clothing allowance), and there’s a sidebar on the “new” Gourmet including the mention of grass (the smoking kind) “to sharpen gustatory perceptions”. What’ll happen when Gen-X grows up and takes over publishing from the baby boomers? (article via MediaNews)