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
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.
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.
Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.
A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.
...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.
One of the secrets to staying young is to always do things you don't know how to do, to keep learning.
...in the end you are the only one who can make yourself happy. More important, ...it is never too late to find out how to do it.
Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner
I felt that I was really living in the moment. I did not know where my life was going, but right now the future did not trouble me.
I had done this. I had pulled my life apart. I would never, ever be safe again.
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
When people flatter you constantly it is very tempting to think you deserve it.
The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.