American - Chef | January 16, 1948 -
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
Ruth Reichl
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I wanted to figure out a way of living where I didn't have to be in an office every day.
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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.
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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.
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I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
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My mother's father was a doctor, and she desperately wanted to be a doctor.
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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.
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My mother's name was Miriam, but most people called her Mim.
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What I learned is that how we present ourselves to the world is really how we get treated. So if you want to be treated really well in a restaurant, you really have to dress up. You cannot just show up.
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It takes a great deal of strength to be an optimist.
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The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
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When you're a restaurant critic, you're not home at night, so breakfast became really important for us.
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