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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
- “Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house f…”Ruth Reichl
- “I don't think there's one thing more important you can do for your kids than have family dinner.”Ruth Reichl
- “Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.”Ruth Reichl
- “Given a choice between great food and boring company or boring food and great company, I'll take the great co…”Ruth Reichl
Reflections: more sayings
- “What happens if your choice is misguided?' I ask, softly.Miss Moore takes a pear from the bowl and offers us…”Libba Bray
- “Growing up in a pub taught me a lot about life.”Ricky Hatton
- “By definition, the person who learns enough to become the nominee is almost certainly the best person for the…”Newt Gingrich
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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