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 don't think there's one thing more important you can do for your kids than have family dinner.
My mother started out by being a very good girl. She did everything that was expected of her, and it cost her dearly. Late in her life, she was furious that she had not followed her own heart; she thought that it had ruined her life, and I think she was right.
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.
I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.
If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.
I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
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.
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.
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.
You don't want to give people what they want. Give them something that they didn't know that they wanted.