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About Ruth Reichl
American chef, food writer, and editor
Ruth Reichl is an American chef, food writer, and editor. For two decades, she worked as a food critic, mainly at the Los Angeles Times and The New York Times. She has 112 quotes on the site. Reichl has also written cookbooks, memoirs, and a novel. Outside print, she served as 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. She has won six James Beard Foundation Awards.
More from Ruth Reichl (112 quotes) →Other sayings from Ruth Reichl
- “Really, the only way to face the biggest problems we have is for the government to change the way they subsid…”Ruth Reichl
- “If you start with a great peach, there's nothing you're ever going to do that's going to make it any better t…”Ruth Reichl
- “One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.”Ruth Reichl
- “I felt for the first time that the library belonged here. The house was reclaiming its spirit, and the librar…”Ruth Reichl
Reflections: more sayings
- “I'm famous today. People like me today. Might not like me tomorrow. You can't count on it.”Dave Chappelle
- “An intellectual is someone who avoids the mundane by lowering his handicap.”Richard Reeves
- “Nothing has been given to Deontay Wilder. So with that being said, nothing is going to be taken from me. So I…”Deontay Wilder
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Books by Ruth Reichl
Comfort Me with Apples
2001
Garlic and Sapphires
2005
Tender at the bone
1998
Delicious!
2014
Not becoming my mother
2009