Ruth Reichl Quotes

Ruth Reichl — American Chef born on January 16, 1948,

Ruth Reichl - pronounced RYE-shil - is 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 a trilogy of critically acclaimed, best-selling memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, and Garlic and Sapphires: The Secret Life of a Critic in Disguise and has lately published Not becoming my Mother. In 2009 she published Gourmet Today a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, Delicious! in 2014... (wikipedia)

I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.

There is that romanticized idea of what a bookstore can be, what a library can be, what a shop can be. And to me, they are that. These are places that open doors into other worlds if only you're open to them.

My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.

The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.

If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.

Ruth Reichl Quotes

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