Ruth Reichl, the food writer who did a pair of bestselling memoirs for Random, is moving to Houghton Mifflin in a new role: editor of The Gourmet Cookbook. The hefty tome will comprise more than 1,000 recipes drawn from the last 60 years of Gourmet magazine, which Reichl now edits. Houghton executive editor Rux Martin bought North American rights from agent Doe Coover and will publish in fall next year, expecting the book to become a "cornerstone" of the publisher's cookbook program. Reichl will write an introduction and oversee the selection of recipes—all of which will be retested—with executive food editor Zanne Stewart.
Volume 250 Issue 15 04/14/2003