Ruth Reichl






Ruth Reichl

author profile


born
January 16, 1948

gender
female

place of birth
The United States

website

genre
Cooking, Food & Wine, Biographies & Memoirs, Nonfiction


about this author

Ruth Reichl (born January 16, 1948 in New York City) is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library. She has written three books of memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, and Garlic and Sapphires: The Secret Life of a Critic in Disguise.

Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history.





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avg rating: 3.89 | 13,517 ratings | 2,502 reviews | 14 distinct works | 32 fans
Garlic and Sapphires: The Secr... Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth Reichl
avg rating 3.84 — 5,077 ratings — published 2005
13 editions
my rating:
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Tender at the Bone: Growing Up... Tender at the Bone: Growing Up at the Table
by Ruth Reichl
avg rating 4.00 — 4,419 ratings — published 1998
10 editions
my rating:
didn't like itit was okliked itreally liked itit was amazing
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Comfort Me with Apples: More A... Comfort Me with Apples: More Adventures at the Table
by Ruth Reichl
avg rating 3.89 — 2,609 ratings — published 2001
12 editions
my rating:
didn't like itit was okliked itreally liked itit was amazing
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Not Becoming My Mother: and Ot... Not Becoming My Mother: and Other Things She Taught Me Along the Way
by Ruth Reichl
avg rating 3.30 — 571 ratings — published 2009
5 editions
my rating:
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The Gourmet Cookbook: More tha... The Gourmet Cookbook: More than 1000 recipes (now with DVD)
by Ruth Reichl
avg rating 4.17 — 309 ratings — published 2004
2 editions
my rating:
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Remembrance of Things Paris: S... Remembrance of Things Paris: Sixty Years of Writing from Gourmet
by Ruth Reichl
avg rating 3.52 — 46 ratings — published 2004
4 editions
my rating:
didn't like itit was okliked itreally liked itit was amazing
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Endless Feasts: Sixty Years of... Endless Feasts: Sixty Years of Writing from Gourmet
by Ruth Reichl
avg rating 3.57 — 44 ratings — published 2002
my rating:
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Mmmmmmm: a feastiary Mmmmmmm: a feastiary
by Ruth Reichl
avg rating 4.40 — 5 ratings — published 1972
2 editions
my rating:
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History in a Glass: Sixty Year... History in a Glass: Sixty Years of Wine Writing from Gourmet
by Ruth Reichl
avg rating 3.00 — 5 ratings — published 2006
2 editions
my rating:
didn't like itit was okliked itreally liked itit was amazing
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Gourmet Today: More than 1,000... Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen
by Ruth Reichl
avg rating 4.00 — 2 ratings — published 2009
my rating:
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"Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner"
Ruth Reichl
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"Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious."
Ruth Reichl
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"Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and powerful. When restaurants hold up their end of the bargain, they give us the illusion of being surrounded by servants intent on ensuring our happiness and offering extraordinary food.
But even modest restaurants offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality; that is part of their charm. When you walk through the door, you are entering neutral territory where you are free to be whoever you choose for the duration of the meal."
Ruth Reichl
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