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

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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 Secret Life of a Critic in Disguise (Paperback) by Ruth Reichl avg rating 3.88 — 2035 ratings — published 2006 10 editions	my rating:
	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:
	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:
	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:
	Endless Feast (Food) by Ruth Reichl avg rating 3.38 — 16 ratings — published 2002	my rating:
	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:
	Mmmmmmm: a feastiary (Paperback) by Ruth Reichl avg rating 3.50 — 2 ratings — published 1972 2 editions	my rating:
	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:
	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	my rating:
	Free Comfort Me With Apples Banner Poste (Hardcover) by Ruth Reichl avg rating 0.00 — 0 ratings — published 2002	my rating:

see all books by Ruth Reichl »

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

tags: food

2 people liked it

"...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

tags: food

1 person liked it

"...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

tags: food

1 person liked it

see all Ruth Reichl's quotes »