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
Given a choice between great food and boring company or boring food and great company, I'll take the great company any day.
What often, too often, happens in magazines is that you end up with a great editorial product, and then you're selling things that you don't really approve of.
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.
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.
I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.
It takes a great deal of strength to be an optimist.
you know, your mother is such a great cook.
We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.
It was through cooking food and sharing it with each other that our ancestors learned how to become social animals.
I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.
Reading an audio book is a very odd experience because there are three people sitting out there while you're reading in this glass booth, and you can see their reactions.
The thing I like most in my kitchen is my marble counters. Everybody said not to use marble because it's fragile, it stains, it cracks, and it doesn't remain beautiful. But I love marble.
I've always hated Zagat. If I'm going to listen to someone else's opinions on restaurants, I don't care if I agree or not. I just want to know who they are.