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 I always do in times of trouble or stress is to try and do something I don't know how to do.
When you're a restaurant critic, you're not home at night, so breakfast became really important for us.
When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
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.
M. F. K. Fisher was a wonder and a huge influence, and someone I got to know pretty well at the end of her life.
Sharing food has always had a central place in civilized societies; it's no accident that so many of our cultural, religious and patriotic rituals are involved with eating.
I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.
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.
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.