Quotes About Ruth Reichl

Writing about food is my default.

had the awful feeling I was about to get one of those stinging assessments your children are uniquely equipped to deliver. "I

Reading an audio book is a very odd experience because there are three people sitting out there while you're reading in this glass booth, and you can see their reactions.

When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.

Food played a major role in the lives of both Ruth Reichl (longtime New York Times restaurant critic and editor-in-chief of Gourmet, who wrote about her lifelong interest in food in two memoirs, the best of which is the first, Tender at the Bone: Growing Up at the Table) and Patricia Volk (who wrote about her life in Stuffed: Adventures of a Restaurant Family).

I don't care what a lot of anonymous strangers think about restaurants.