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
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.
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.
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.
When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
When I ate slowly and deliberately, giving myself time to consider whether I actually wanted that next bite, I often discovered that I didn't.
One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.