Save me the plums : my Gourmet memoir / Ruth Reichl.
Material type:
TextPublisher: New York : Random House, an imprint and division of Penguin Random House LLC, New York, [2019]Copyright date: ©2019Edition: First editionDescription: xii, 266 pages ; 25 cmContent type: - text
- unmediated
- volume
- 9781400069996
- 1400069998
- Gourmet.
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Dr. James Carlson Library | Biography | Reichl, R. R351 | Available | 33111009345949 | ||||
|
Adult Book
|
Main Library | Biography | Reichl, R. R351 | Available | 33111009139102 | ||||
|
Adult Book
|
Northport Library | Biography | Reichl, R. R351 | Checked out | 06/04/2024 | 33111008230985 |
Enhanced descriptions from Syndetics:
NEW YORK TIMES BESTSELLER * "A delicious insider account of the gritty, glamorous world of food culture."-- Vanity Fair
In this "poignant and hilarious" ( The New York Times Book Review ) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet.
A BEST BOOK OF THE YEAR: Real Simple, Good Housekeeping, Town & Country
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?
This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media--the last spendthrift gasp before the Internet turned the magazine world upside down.
Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up in a place she never expected to be.
When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media--the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up in a place she never expected to be.