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
I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.
My idea of management is that what your job is as the boss is to find really good people and empower them and leave them alone.
My mother started out by being a very good girl. She did everything that was expected of her, and it cost her dearly. Late in her life, she was furious that she had not followed her own heart; she thought that it had ruined her life, and I think she was right.
I like to work. I believe that work helps us find our self worth.
I don't think there's one thing more important you can do for your kids than have family dinner.
For me, cooking is a way to try and please people and tell them I love them. When I fall in love with someone, I want to feed them as well.
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
It takes a great deal of strength to be an optimist.
If you really taste a doughnut, it's pretty disgusting. They taste of grease.
In really good times, you say, 'No, I'm not taking that ad.' But in bad times, you'll take anything.
Ask people to pitch in - hand them a spoon and ask them to stir. Doing things together, having everyone help, makes for a nicer party.
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.