“She designed the cakes and I worked out the recipes. The first year we each created a signature cake. Genie's was called the Goddess: really tall, all white on the outside, wrapped in mountains of coconut and whipped cream, with… — Ruth Reichl Copy Share Image
“I wasn't exactly known for self-confidence, but I could taste the cake in my mind. Strong. Earthy. Fragrant. I remembered the nose-prickling aroma of cinnamon when it comes in fragile curls, and the startling power of crushed cloves.” — 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 Image
When a person has lived generously and fought fiercely, she deserves more than sadness at the end. — Ruth Reichl Copy Share Image
“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 Image
“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 Image
“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 Image
“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 Image
“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 Image
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 Image
“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 Image
“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 Image
“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 Image
“...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 Image
