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
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.
When a person has lived generously and fought fiercely, she deserves more than sadness at the end.
Life is so endlessly delicious
We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are bred to be portable.
You look at the Barefoot Contessa or Lydia Bastianich, and it's just like watching your mother cooking.
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.
What I learned is that how we present ourselves to the world is really how we get treated. So if you want to be treated really well in a restaurant, you really have to dress up. You cannot just show up.
When you're a restaurant critic, you're not home at night, so breakfast became really important for us.
What I always do in times of trouble or stress is to try and do something I don't know how to do.
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.
When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
The fact that we're giving food this kind of attention means that it just gets bigger from here.