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Ruth Reichl Quotes
Ruth Reichl
Profession : Chef
Birth : January 16, 1948
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Ruth Reichl
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I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room.
Ruth Reichl
I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.
Ruth Reichl
I think of fiction as the highest calling. I'm kind of addicted to it. It's the thing that has gotten me through all the hard points in my life.
Ruth Reichl
What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
Ruth Reichl
There is that romanticized idea of what a bookstore can be, what a library can be, what a shop can be. And to me, they are that. These are places that open doors into other worlds if only you're open to them.
Ruth Reichl
I learned so much in Laos. I learned that fried silkworm larvae are delicious. I learned how to make ant-egg salad.
Ruth Reichl
Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.'
Ruth Reichl
One of the things I really love about restaurants is that in many ways, they are the ultimate democratic institutions, where you get to walk in the door, plunk down your money, and for however long that you're there, you can be anyone you want to be.
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 really well edited.
Ruth Reichl
I think it's hard, when you're someone who likes to please people, as I am, to be a boss. I had to learn how to rein myself in and not terrify people.
Ruth Reichl
Really, the only way to face the biggest problems we have is for the government to change the way they subsidize food. The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane.
Ruth Reichl
The way we allow children to be advertised to is shocking. Eating is a learned behavior, and we've made these kids sitting ducks for all the bad messages about industrialized food. The fact that we allow that to go on is horrifying.
Ruth Reichl
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
Ruth Reichl
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
Ruth Reichl
I wanted to figure out a way of living where I didn't have to be in an office every day.
Ruth Reichl
My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.
Ruth Reichl
The thing I like most in my kitchen is my marble counters. Everybody said not to use marble because it's fragile, it stains, it cracks, and it doesn't remain beautiful. But I love marble.
Ruth Reichl
My mother's father was a doctor, and she desperately wanted to be a doctor.
Ruth Reichl
What was so extraordinary to me about going through this box of my mother's letters and diaries was meeting my mother not as my mother, but as a real person. And what breaks my heart is that I had no idea how self-aware she was and how protective of me she was.
Ruth Reichl
My mother's name was Miriam, but most people called her Mim.
Ruth Reichl
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