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
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.
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.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
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.
World War II really fascinated me because it's the only time that everybody in this country sat down at the same table, because eating on rations was your patriotic duty.
The way we live is changing. Each year, our free time shrinks a little more as computers clamor for an increasing percentage of our attention.
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.
I wanted to figure out a way of living where I didn't have to be in an office every day.
Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.