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
What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
To me, cooking is man's natural activity. But I think writing is really hard. Certainly writing fiction is the hardest thing I've ever done.
A real woman is someone who knows what she wants. If you want to stay home, that's fine, but you have to be clear-eyed.
One of mom's greatest acts of generosity was that she trained me to be defiant. Her great gift to me was encouraging me to be the person that I wanted to be, not the one that she and my father wished I was.
You don't want to give people what they want. Give them something that they didn't know that they wanted.
People are so used to eating terrible pancakes, no matter how you mess up, they're going to be great. And if you make fresh orange juice, they'll be over the moon.
If you start with a great peach, there's nothing you're ever going to do that's going to make it any better than when it comes off the tree. In 1970, that was a revolution.
By the time I met Julia Child, her husband, Paul, was little more than a ghost of a man, so diminished by old age and its attendant diseases that it was impossible to discern the remarkable artist, photographer and poet he once had been.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.
If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.