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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
- “The way we allow children to be advertised to is shocking. Eating is a learned behavior, and we've made these…”Ruth Reichl
- “When I ate slowly and deliberately, giving myself time to consider whether I actually wanted that next bite,…”Ruth Reichl
- “We in America have gotten addicted to cheap food. The result of that is antibiotic-laden fish, foods that are…”Ruth Reichl
- “Anyone who has ever been an ugly adolescent - and we are legion - knows that the feeling of being unlovely an…”Ruth Reichl
Explore Food
- “I'm a good operator: good with food and good with math.”Jimmy John Liautaud
- “What we have is a pay structure that, on basic wages, is higher than market rate, as a general statement. Whe…”Steven Burd
- “. . . .how and what we eat determines to a great extent the use we make of the world--and what is to become o…”Michael Pollan
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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