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
My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.
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.
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.
If you go back in American history, oysters were the food of poor people. New York was filled with oyster saloons in the 1800s.
I think it's part of the DNA of human beings. We are a cooking animal. What differentiates us from all the other animals is that we cook and they don't.
I loved writing fiction. I mean, once I found the character, or the characters, and knew who they were and knew their back-stories, it really - I mean, I went into my studio every day, thinking, 'What's gonna happen to Billy today?'
darling come into the kitchen, I need you.
I don't have my own garden; we're on shale and in the woods. And if I did have a garden, the deer and chipmunks and squirrels and bears would eat everything anyway.
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.
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.