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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) →More quotes by Ruth Reichl
- “I loved writing fiction. I mean, once I found the character, or the characters, and knew who they were and kn…”Ruth Reichl
- “That's what I like so much about libraries, they smell the way we would like to imagine the past.”Ruth Reichl
- “I don't think I hate any food trends.”Ruth Reichl
- “I think I wrote my first piece about food in 1978.”Ruth Reichl
Cooking: more sayings
- “The process and organization leading up to cooking the egg can tell you a lot about the cook.”David Chang
- “You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of…”Sally Schneider
- “I think cooking has the same creative process as designing, where you have the ingredients, you have the alch…”Cynthia Rowley
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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