Ruth Reichl Quote

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 a passion-fruit heart.And yours was called the Shrinking Violet. Unassuming on the outside but pretty special once you worked your way in. She reached over and squeezed my wrist.Wish I'd thought of that. You'd understand if you knew my sister. By now I was a little drunk. One year Genie came up with Melting Cakes. You know, like flourless chocolate, the kind that are melted in the middle? They were gorgeous neon colors, and I made the flavors intense- blood orange, blueberry, lime, hibiscus, and caramel.

Ruth Reichl

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 a passion-fruit heart.And yours was called the Shrinking Violet. Unassuming on the outside but pretty special once you worked your way in. She reached over and squeezed my wrist.Wish I'd thought of that. You'd understand if you knew my sister. By now I was a little drunk. One year Genie came up with Melting Cakes. You know, like flourless chocolate, the kind that are melted in the middle? They were gorgeous neon colors, and I made the flavors intense- blood orange, blueberry, lime, hibiscus, and caramel.

Related Quotes

About Ruth Reichl

Ruth Reichl ( RY-shəl; born 1948), is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the Los Angeles Times and The New York Times, Reichl has also written cookbooks, memoirs and a novel, and has been co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and editor-in-chief of Gourmet magazine. She has won six James Beard Foundation Awards.
Reichl's memoirs are Tender at the Bone: Growing Up at the Table (1998), Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Not Becoming My Mother, and Save Me the Plums: My Gourmet Memoir (2019). In 2009, she published Gourmet Today, a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, Delicious! in 2014, and, in 2015, published My Kitchen Year: 136 Recipes That Saved My Life, a memoir of recipes prepared in the year following the shuttering of Gourmet.