Save me the plums : my gourmet memoir / Ruth Reichl.
Momo rauemi: TextKaiwhakaputa: Waterville, Maine : Thorndike Press, 2019Copyright date: ©2019Edition: Large print editionWhakaahuatanga: 397 pages (large print) ; 23 cmContent type:- text
- unmediated
- volume
- 9781432867386
- 641.5092 B 23
- TX649.R45 A3 2019
Momo tuemi | Tauwāhi onāianei | Kohinga | Tau karanga | Tūnga | Rā oti | Waeherepae | Ngā puringa tuemi | |
---|---|---|---|---|---|---|---|---|
Large print | Kaponga LibraryPlus Large print | Large print | REIC (Tirotirohia te whatanga(Opens below)) | Wātea | I2197821 |
Tirotiro ana Kaponga LibraryPlus Ngā whatanga, Shelving location: Large print, Collection: Large print Close shelf browser (Hides shelf browser)
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.
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