Ruth Reichl
Ruth Reichl
Ruth Reichlis an American chef, food writer, co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and the last editor-in-chief of the now shuttered Gourmet magazine. She has written critically acclaimed, best-selling memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise and Not Becoming My Mother. In...
NationalityAmerican
ProfessionEntrepreneur
Date of Birth16 January 1948
CountryUnited States of America
The American government policy on what we supported and subsidised in agriculture was a social experiment on a whole generation of children.
Given a choice between great food and boring company or boring food and great company, I'll take the great company any day.
I don't care what a lot of anonymous strangers think about restaurants.
I couldn't live without butter. Butter is probably my single favourite food.
I don't have my own garden; we're on shale and in the woods. And if I did have a garden, the deer and chipmunks and squirrels and bears would eat everything anyway.
One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.
Let's face it: my life tends to revolve around food, and I love feeding people.
Sharing food has always had a central place in civilized societies; it's no accident that so many of our cultural, religious and patriotic rituals are involved with eating.
One of the things I really love about restaurants is that in many ways, they are the ultimate democratic institutions, where you get to walk in the door, plunk down your money, and for however long that you're there, you can be anyone you want to be.
I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.
I loved being at the 'Times,' and they were incredibly good to me. I think it's a wonderful paper, and I was really well edited.
I love breakfast, and I don't see any reason it has to be cereal and eggs and toast.
What often, too often, happens in magazines is that you end up with a great editorial product, and then you're selling things that you don't really approve of.
What was so extraordinary to me about going through this box of my mother's letters and diaries was meeting my mother not as my mother, but as a real person. And what breaks my heart is that I had no idea how self-aware she was and how protective of me she was.