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 love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
I loved writing fiction. I mean, once I found the character, or the characters, and knew who they were and knew their back-stories, it really - I mean, I went into my studio every day, thinking, 'What's gonna happen to Billy today?'
Life is so endlessly delicious
When a person has lived generously and fought fiercely, she deserves more than sadness at the end.
The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.
When people flatter you constantly it is very tempting to think you deserve it.
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.
She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because she was comforted by the rituals of the kitchen.
I had done this. I had pulled my life apart. I would never, ever be safe again.
I felt that I was really living in the moment. I did not know where my life was going, but right now the future did not trouble me.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
Growing up, I was utterly oblivious to the fact that Mom was teaching me all that. But I was instantly aware of her final lesson, which was hidden in her notes and leters. As I read them I began to understand that in the end you are the only one who can make yourself happy. More important, Mom showed me that it is never too late to find out how to do it.
Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner
...in the end you are the only one who can make yourself happy. More important, ...it is never too late to find out how to do it.