Ruth Reichl





Ruth Reichl

Author profile


born
in New York, The United States
January 16, 1948

gender
female

website

genre


About this author

Ruth Reichl is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library.
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.


Ruth Reichl isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.


Mane

If we had stopped to put gas in the car, we would have missed it. But it was almost sunset, and I wanted to get to one of my favorite produce stands before they took everything in for the night. Et Cetera Farm is just a little cart by the side of the road, but on it you can find ginger, greens, purple carrots, tomatoes and eggs. They make their own kimchi and growwhat must be the only rice in C...

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Published on October 21, 2014 08:44 • 6 views
Average rating: 3.94 · 72,578 ratings · 7,265 reviews · 30 distinct works · Similar authors
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Comfort Me with Apples: Mor...
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The Gourmet Cookbook: More ...
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Delicious!
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Not Becoming My Mother: and...
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For You Mom, Finally
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Gourmet Today: More than 10...
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Remembrance of Things Paris...
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Endless Feasts: Sixty Years...
3.67 of 5 stars 3.67 avg rating — 192 ratings — published 2002 — 3 editions
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Interviews

May 2014, Ruth Reichl
"Her Favorite Fiction About Food: Prime your palate with these savory novels recommended by the food critic and memoirist whose fiction debut is Delicious!" ...More

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“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
Ruth Reichl

“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

“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
tags: food

Polls

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