Uitgever: Random House Usa Inc
Auteur:
Ruth Reichl
- Engels
- Paperback
- 9780812982381
- 05 mei 2020
- 304 pagina's
Ruth Reichl
Ruth Reichl is a writer and editor who was the Editor in Chief of
Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the
New York Times, (1993-1999), and both the restaurant critic and food editor of the
Los Angeles Times (1984-1993). She has authored the critically acclaimed, bestselling memoirs
My Kitchen Year,
Tender at the Bone,
Comfort Me with Apples,
Garlic and Sapphires, and
For You Mom, Finally, (originally published as
Not Becoming My Mother and Other Things She Taught Me Along the Way), as well as the novel
Delicious!. She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.
Samenvatting
NEW YORK TIMES BESTSELLER Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.
A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. Youll tear through this memoir.Refinery29
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple Good Housekeeping Town & Country
When Condé Nast offered Ruth Reichl the top position at Americas oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyones 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 Reichls leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print mediathe 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 dreamseven when she ends up in a place she never expected to be.
Praise for Save Me the Plums
Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichls story is juicier than a Peter Luger porterhouse. Dig in.The New York Times Book Review
In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.Town & Country
If you havent picked up food writing queen Ruth Reichls new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.Soleil Ho, San Francisco Chronicle
A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. Youll tear through this memoir.Refinery29
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple Good Housekeeping Town & Country
When Condé Nast offered Ruth Reichl the top position at Americas oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyones 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 Reichls leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print mediathe 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 dreamseven when she ends up in a place she never expected to be.
Praise for Save Me the Plums
Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichls story is juicier than a Peter Luger porterhouse. Dig in.The New York Times Book Review
In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.Town & Country
If you havent picked up food writing queen Ruth Reichls new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.Soleil Ho, San Francisco Chronicle
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