Video: Questions for Ruth Reichl
Tuesday, December 06, 2011
Ruth Reichl tells us what are the most important ingredients to have on hand at home, and why the word "divine" should never be applied to food.
What are your favorite books/who are your favorite authors?
I’m basically a slave to fiction, and I read pretty widely, so this is a hard question. I read mostly contemporary authors: Hillary Mantel, Grace Paley, Penelope Lively, William Boyd, T. C. Boyle, Geraldine Brooks, Jeffrey Eugenides, Ann Patchett, Hilma Wolitzer, Amy Bloom, Julia Glass
Older authors: Jane Austen, Dickens, George Eliot, Colette
Who are your favorite food writers?
Calvin Trillin, Nigel Slater, M.F.K. Fisher, AJ Liebling, Joseph Mitchell, Ludwig Bemelmens, Joseph Wechsberg, Gabrielle Hamilton, Alice B. Toklas, Elizabeth David, Diana Abu-Jaber
Do you have any writing rituals or habits? Where and when do you write?
I have a little cabin in the woods in upstate New York. It’s heated with a woodstove, and it’s not wired. I spend as much time as I can there. When I’m in New York, I try to get up really early, before everyone else is awake, and write before the day begins.
Once the noise of daily life begins—bills, messages, emails—I’m kind of hostage to them.
What are your favorite words? And what are your least favorite words?
I like sensuous words that feel good in your mouth. I think my favorite word might be the Portuguese for passion fruit—maracuja.
The people at Gourmet used to keep a list of words that I hated; they include yummy and eaterie. Also divine, when used in reference to food.
What are the most important things to have in your kitchen?
I’m not a gadget freak; I did all my best cooking in my least equipped kitchens.
You need one great knife and a way to keep it sharp. A good Dutch oven. A cast iron skillet. A rolling pin.
My great luxury is my marble counter—for rolling out dough (and it just feels so good beneath my palms).
What are your favorite foods to cook at home?
I cook simple food. Roast chicken. Pasta. Pie. Salad. Eggs. I almost always have a pot of beans and a bowl of rice. And I love leftovers.
What are your favorite restaurants and who are some favorite chefs?
This is a hard one. It’s like asking about my favorite authors; there are just so many. Rather than giving you a laundry list, I’ll tell you where I eat most often in New York. Pearl Oyster Bar, Momofuku Ssam Bar, Esca, Salumeria Rossi, Nougatine
My new favorite places are Danji, Wong, Torrissi and Ciano.
National chefs that I admire: Grant Achatz, Alice Waters, Nancy Silverton, Michel Richard, Wolfgang Puck, Jose Andres, Judy Rodgers, Lydia Shire
International chefs that I admire: Pierre Gagnaire, Ferran, Juan Mari Arzak, Fergus Henderson, Tetsuya Watanabe, Michel Bras, Joel Robuchon, Yves Camdeborde
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