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
Anyone who has ever been an ugly adolescent - and we are legion - knows that the feeling of being unlovely and unlovable never goes away; it is always there, lurking just beneath the surface.
There is that romanticized idea of what a bookstore can be, what a library can be, what a shop can be. And to me, they are that. These are places that open doors into other worlds if only you're open to them.
The secret to life is finding joy in ordinary things. I'm interested in happiness.
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.
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.
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.
One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.
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.
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.
When you're a restaurant critic, you're not home at night, so breakfast became really important for us.