Ruth Reichl



Ruth Reichl

author profile

born January 16, 1948
gender female
place of birth United States
website http://www.ruthreichl.com/
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.


books by Ruth Reichl

combine editions
avg rating: 3.95 | 5405 ratings | 15 distinct works
Garlic and Sapphires: The Secr... Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by Ruth Reichl
avg rating 3.88 — 2035 ratings — published 2006
10 editions
my rating: didn't like itit was okliked itreally liked itit was amazing

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Tender at the Bone: Growing Up... Tender at the Bone: Growing Up at the Table (Paperback)
by Ruth Reichl
avg rating 4.03 — 1824 ratings — published 1999
5 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 (Paperback)
by Ruth Reichl
avg rating 3.94 — 1082 ratings — published 2002
11 editions
my rating: didn't like itit was okliked itreally liked itit was amazing

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The Gourmet Cookbook: More tha... The Gourmet Cookbook: More than 1000 recipes (now with DVD)
by Ruth Reichl
avg rating 4.16 — 129 ratings — published 2006
2 editions
my rating: didn't like itit was okliked itreally liked itit was amazing

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Endless Feast Endless Feast (Food)
by Ruth Reichl
avg rating 3.38 — 16 ratings — published 2002
my rating: didn't like itit was okliked itreally liked itit was amazing

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Remembrance of Things Paris: S... Remembrance of Things Paris: Sixty Years of Writing from Gourmet (Modern Library Food)
by Ruth Reichl
avg rating 3.79 — 14 ratings — published 2004
my rating: didn't like itit was okliked itreally liked itit was amazing

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Mmmmmmm: a feastiary Mmmmmmm: a feastiary (Paperback)
by Ruth Reichl
avg rating 3.50 — 2 ratings — published 1972
2 editions
my rating: didn't like itit was okliked itreally liked itit was amazing

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The New York Times Guide to Re... The New York Times Guide to Restaurants in New York City 2001 (New York Times Guide to Restaurants in New York City, 2001)
by William Grimes, Eric Asimov, Ruth Reichl
avg rating 2.00 — 1 ratings — published 2000
my rating: didn't like itit was okliked itreally liked itit was amazing

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History in a Glass: Sixty Year... History in a Glass: Sixty Years of Wine Writing from Gourmet (Modern Library Food.)
by Ruth Reichl
avg rating 0.00 — 0 ratings — published 2006
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Free Comfort Me With Apples Ba... Free Comfort Me With Apples Banner Poste (Hardcover)
by Ruth Reichl
avg rating 0.00 — 0 ratings — published 2002
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quotes by Ruth Reichl

"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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"...I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been in Japan for almost a month, but I had never experiences anything like this. The noodles quivered as if they were alive, and leapt into my mouth where they vibrated as if playing inaudible music."
Ruth Reichl
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"...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source."
Ruth Reichl
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