“Captured by the cooking, I had a fleeting thought that I’d spent too many years trading time for money.” — Ruth Reichl Copy Share Image
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 Copy Share Image
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. — Ruth Reichl Copy Share Image
Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. — Ruth Reichl Copy Share Image
“...I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been… — Ruth Reichl Copy Share Image
Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth… — Ruth Reichl Copy Share Image
She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because… — Ruth Reichl Copy Share Image
The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only… — Ruth Reichl Copy Share Image
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard… — Ruth Reichl Copy Share Image
“The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con… — Ruth Reichl Copy Share Image
“My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and… — Ruth Reichl Copy Share Image
“I've named my cookies Snowballs, but not because that's what they look like. It's the way they make you feel. You know… — Ruth Reichl Copy Share Image
“He was like a jazz musician, joyfully improvising, imagining tastes that ordinary people could not. He pulled ingredients apart and reconstructed them… — Ruth Reichl Copy Share Image
“When I went to Passard's restaurant, the meal began with slices of raw scallop topped with caviar; that reminded me of how… — Ruth Reichl Copy Share Image
“Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and… — Ruth Reichl Copy Share Image
“Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought… — Ruth Reichl Copy Share Image
“Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home… — Ruth Reichl Copy Share Image
“I remember the pissaladière. We stood there watching them cook and eating that soft, oily bread. Back then I was so poor… — Ruth Reichl Copy Share Image
“He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to… — Ruth Reichl Copy Share Image
...in the end you are the only one who can make yourself happy. More important, ...it is never too late to find out how… — Ruth Reichl Copy Share
When a person has lived generously and fought fiercely, she deserves more than sadness at the end. — Ruth Reichl Copy Share
“but when I told her they didn’t cost one penny and were very nutritious (I made that part up, but I’m sure it must… — Ruth Reichl Copy Share
“He was like a jazz musician, joyfully improvising, imagining tastes that ordinary people could not. He pulled ingredients apart and reconstructed them in endlessly… — Ruth Reichl Copy Share
“Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and powerful. When… — Ruth Reichl Copy Share
“She took a sip of wine and held it in her mouth, straining to identify the flavors. Cherry, she thought. Licorice. Thorns. She imagined… — Ruth Reichl Copy Share
“She's always sniffing the bottles in the spice cabinet." I didn't know she'd even noticed. At first it was just curiosity; why did fennel… — Ruth Reichl Copy Share
Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make… — Ruth Reichl Copy Share
“Tommy and I put on a radio play to entertain everyone while they unpacked their cookies. It was about a girl who saves up… — Ruth Reichl Copy Share
“I remember the pissaladière. We stood there watching them cook and eating that soft, oily bread. Back then I was so poor I was… — Ruth Reichl Copy Share
“The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole… — Ruth Reichl Copy Share
“...I was not prepared for the feel of the noodles in my mouth, or the purity of the taste. I had been in Japan… — Ruth Reichl Copy Share
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. — Ruth Reichl Copy Share
“You'll find that historical research is extremely soothing. When you spend all day among old papers, the people come alive for you, and you… — Ruth Reichl Copy Share
“I wish you could have seen the kitchen when I was done: It looked like a hurricane had blown right in the door! But… — Ruth Reichl Copy Share
![“The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.” quote by Ruth Reichl](https://sms4smile.com/q/img-quotes/638/ruth-reichl-13523_alive_the-strands-of-spaghetti-were-vital-almo_1667240.jpg)
