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'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.
Anybody who believes Yelp is an idiot. Most people on Yelp have no idea what they're talking about.
I think that reading is always active. As a writer, you can only go so far; the reader meets you halfway, bringing his or her own experience to bear on everything you've written. What I mean is that it is not only the writer's memory that filters experience, but the reader's as well.
I couldn't live without butter. Butter is probably my single favourite food.
Let's face it: my life tends to revolve around food, and I love feeding people.
My idea of good living is not about eating high on the hog. Rather, to me, good living means understanding how food connects us to the earth.
I think it's hard, when you're someone who likes to please people, as I am, to be a boss. I had to learn how to rein myself in and not terrify people.
I once ate nothing but grapefruit for an entire month. I didn't lose a pound.
I'm not a big turkey fan, but my husband loves it. Thanksgiving is his favorite meal.
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.
Hunger, I discovered, is very much a matter of the mind, and as I began to study my own appetites, I saw that my teenage craving had not really been for food. That ravenous desire had been a yearning for love, attention, appreciation. Food had merely been my substitute.
I think I wrote my first piece about food in 1978.
I don't think I hate any food trends.
If you're going to tell stuff, you might as well tell the real stuff.