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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) →Keep reading Ruth Reichl
- “I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.”Ruth Reichl
- “I wanted to figure out a way of living where I didn't have to be in an office every day.”Ruth Reichl
- “The critic has to do more of what the book critics and art critics have done in the past. Which is give you a…”Ruth Reichl
- “The thing I like most in my kitchen is my marble counters. Everybody said not to use marble because it's frag…”Ruth Reichl
Explore Cooking
- “Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a…”Geoffrey Zakarian
- “You need to give yourself a fighting chance on this planet. Health, fitness and cooking good food for yoursel…”Colin Jackson
- “I do not stick to rules when cooking. I rely on my imagination.”Akshay Kumar
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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