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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
- “World War II really fascinated me because it's the only time that everybody in this country sat down at the s…”Ruth Reichl
- “We in the media have been guilty about not doing a better job of making people understand how really simple c…”Ruth Reichl
- “Sharing food has always had a central place in civilized societies; it's no accident that so many of our cult…”Ruth Reichl
- “I loved being at the 'Times,' and they were incredibly good to me. I think it's a wonderful paper, and I was…”Ruth Reichl
Explore Reflections
- “I'm a huge fan of romance as a concept.”Rege-Jean Page
- “Indeed, for the last three years, he had carefully avoided her, as a result of the natural cowardice so chara…”Gustave Flaubert
- “When you are 20, 40 looks really old. When I was nearing 30, that seemed like a major milestone.”Catherine Zeta-Jones
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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