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'm convinced that the main reason we've become so obsessed with restaurants is due to our basic need to get out of virtual space and into a real one. We're not going out to eat merely to share food; we're there to sit at the same table together, slow down, breathe the same air.
The way we allow children to be advertised to is shocking. Eating is a learned behavior, and we've made these kids sitting ducks for all the bad messages about industrialized food. The fact that we allow that to go on is horrifying.
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.
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.
We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.
What was so extraordinary to me about going through this box of my mother's letters and diaries was meeting my mother not as my mother, but as a real person. And what breaks my heart is that I had no idea how self-aware she was and how protective of me she was.
What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
To me, cooking is man's natural activity. But I think writing is really hard. Certainly writing fiction is the hardest thing I've ever done.
A real woman is someone who knows what she wants. If you want to stay home, that's fine, but you have to be clear-eyed.
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.
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.
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.
By the time I met Julia Child, her husband, Paul, was little more than a ghost of a man, so diminished by old age and its attendant diseases that it was impossible to discern the remarkable artist, photographer and poet he once had been.