A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they… — 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 shocking it was when Django fed us raw fish all those years ago. Then there was a marvelous… — 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
