Ruth Reichl
15 quotes
Biography
Ruth Reichl is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been 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 editor-in-chief of Gourmet magazine.
"Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious."
"That's what I like so much about libraries, they smell the way we would like to imagine the past."
"Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner"
"...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source."
"...I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been in Japan for almost a month, but I had never experiences anything like this. The noodles quivered as if they were alive, and leapt into my mouth where they vibrated as if playing inaudible music."
"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."
"My idea of management is that what your job is as the boss is to find really good people and empower them and leave them alone."
"It takes a great deal of strength to be an optimist."
"Let's face it: my life tends to revolve around food, and I love feeding people."
"Writing about food is my default."
"The implications of Americans devoting their lives to fast food are more profound than the fact that our kids aren't eating well. There are real repercussions that we need to know about and think about."
"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."
"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."
"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'm not a big turkey fan, but my husband loves it. Thanksgiving is his favorite meal."