Ruth Reichl Quotes

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.

Loaves of bread remind us of sunlight, but when we are inside that orb,we lose interest in building ovens,in millwork and the preparation of fields before the planting.

Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

When we sit at the table, there is more going on than satisfying hunger. It is sad to think of those who eat simply to satisfy their hunger and who do not permit themselves to linger under the many spells offered by a good meal - the satisfaction of our hearts, our minds and our spirits.

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.

To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.

I love food and I love ingredients and I love reading recipes. It's just a great pleasure.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

Don't expect too much from yourself. What I like to do when I have a day off is make various cookie doughs and freeze them. Then I always have that on hand if I need it.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

I always get so excited cooking chicken wings.

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

I always loved cake. I loved the chemistry of it.

I want to pass on my secrets to people who are going to say, 'I have realised that I love baking, and now I'm going to make my bread and sell it at the local farmers' market,' or who might say, 'I am going to use the local Post Office in our village to sell my cakes.' I want to give them that little bit of fire.

I love pumpkin pie.

The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.

Children love cupcakes and so do I - a good one makes the perfect afternoon pick-me-up.

I've got a bread maker, so sometimes I make my own. That's what's lovely about not working full-time: I can bake bread.

My grandchildren love cooking, and it doesn't have to be sweet things.

Hello, my name is Samin, and I'm an artisanal-bread hoarder.

I found the brick-making process fascinating - how, after being burnt, the brick would come out strong. I liked to sit on the stack of bricks and look as far as I could. I'd do the same at a hillock near my school - just sit on top at leisure and enjoy the feeling of being on top of the world.

Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls - they're quick, simple and work perfectly with all my favorite recipes!

Things live and die, and then someone processes them into edible portions. This is a complete telling of the story, 'Food.' The basic plot hasn't changed for centuries. I shouldn't need to know any more details, any more history, in order to decide if my food tastes good or not.

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.