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
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.
My mother's name was Miriam, but most people called her Mim.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
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.
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.
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.
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.
Anybody who believes Yelp is an idiot. Most people on Yelp have no idea what they're talking about.
There is an almost anti-epicurean tradition at the very base of America. For much of the middle part of American history, people who wanted to overcome that went to France.
'Comfort Me with Apples' is a love story, or better, two love stories. And since it deals with a later period in my life, most of the people who appear in it are living.
When people flatter you constantly it is very tempting to think you deserve it.
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.
We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.