Special Report: Ruth Reichl in Focus

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“I would love Julia Roberts. She’s asked to see the script when it’s done.”

Ruth Reichl, the pioneering editor in chief of Condé Nast’s gastronomic institution Gourmet and formerly the celebrated restaurant critic for The New York Times, is musing about who should play her in the movie adaptation of her scrumptiously engaging memoir, Garlic and Sapphires, which Fox and Avenue Pictures are developing and on which Reichl is an executive producer.

Much of the book, the third in her series of best-selling confessionals about food, career, family, travel and love, has Reichl devising various disguises—hats, wigs, gaudy jewelry—to keep from being recognized as she goes about her culinary adventures.



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