Página inicialGruposDiscussãoMaisZeitgeist
Pesquise No Site
Este site usa cookies para fornecer nossos serviços, melhorar o desempenho, para análises e (se não estiver conectado) para publicidade. Ao usar o LibraryThing, você reconhece que leu e entendeu nossos Termos de Serviço e Política de Privacidade . Seu uso do site e dos serviços está sujeito a essas políticas e termos.
Hide this

Resultados do Google Livros

Clique em uma foto para ir ao Google Livros

Save Me the Plums: My Gourmet Memoir de Ruth…
Carregando...

Save Me the Plums: My Gourmet Memoir (edição: 2019)

de Ruth Reichl (Autor)

MembrosResenhasPopularidadeAvaliação médiaMenções
4733239,228 (3.97)23
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. You'll tear through this memoir."--Refinery29  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY REAL SIMPLE AND GOOD HOUSEKEEPING 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. Praise for Save Me the Plums "Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl's 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 haven't picked up food writing queen Ruth Reichl's 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… (mais)
Membro:gemmadee2015
Título:Save Me the Plums: My Gourmet Memoir
Autores:Ruth Reichl (Autor)
Informação:Random House (2019), Edition: First Printing, 288 pages
Coleções:Sua biblioteca
Avaliação:
Etiquetas:LC Shelved

Detalhes da Obra

Save Me the Plums: My Gourmet Memoir de Ruth Reichl

Carregando...

Registre-se no LibraryThing tpara descobrir se gostará deste livro.

Ainda não há conversas na Discussão sobre este livro.

» Veja também 23 menções

Mostrando 1-5 de 32 (seguinte | mostrar todas)
One of her best since Tender at the Bone. Good mixture of story and recipes. ( )
  FurbyKirby | Jan 5, 2021 |
I had mixed feelings but warmed up as I got about halfway through. Her sensory descriptions of food are a bit repetitive. I found her recall of interpersonal situations not credible or authentic, with a lot of mean kinds of details about other people and some gee whiz reactions by her. But overall she comes off as passionate and humble and curious and creative and generous and the story behind the scenes at Condé Nast moves along nicely. Don’t feel much impetus to seek out her other memoirs though. ( )
  steveportigal | Dec 31, 2020 |
Read for Bookriot’s 2020 Read Harder challenge #13, a food book about a new cuisine. Gourmet food is definitely new for me. While I enjoy fine dining, that means lobster in my Mac and cheese.
Good fast paced book about a woman getting her dream job, and losing it. I appreciated the food, the family, and the business perspective. ( )
  out-and-about | Sep 12, 2020 |
Reichl's writing is effortless. ( )
  KimMeyer | Sep 8, 2020 |
What a delightful book to read... you feel like you are sitting in the kitchen with Ms. Reichl, listening to her remembering the good, the bad and the ugly from her time at Gourmet magazine! ( )
  yukon92 | Jul 30, 2020 |
Mostrando 1-5 de 32 (seguinte | mostrar todas)
sem resenhas | adicionar uma resenha
Você deve entrar para editar os dados de Conhecimento Comum.
Para mais ajuda veja a página de ajuda do Conhecimento Compartilhado.
Título canônico
Título original
Títulos alternativos
Data da publicação original
Pessoas/Personagens
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Lugares importantes
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Eventos importantes
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Filmes relacionados
Premiações
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Epígrafe
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
I have eaten 
the plums
that were in 
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold
—William Carlos Williams,
"This Is Just to Say"
Dedicatória
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
For Laurie Ochoa, who has made every writer she's ever worked with look better, and Jonathan Gold, who blazed a path for an entire generation of food writers. I couldn't have done it without you.
Primeiras palavras
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
I was eight years old when I first found the magazine, sitting on the dusty wooden floor of a used-book store.
Citações
Últimas palavras
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Aviso de desambiguação
Editores da Publicação
Autores Resenhistas (normalmente na contracapa do livro)
Informação do Conhecimento Comum em inglês. Edite para a localizar na sua língua.
Idioma original
CDD/MDS canônico

Referências a esta obra em recursos externos.

Wikipédia em inglês

Nenhum(a)

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. You'll tear through this memoir."--Refinery29  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY REAL SIMPLE AND GOOD HOUSEKEEPING 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. Praise for Save Me the Plums "Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl's 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 haven't picked up food writing queen Ruth Reichl's 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

Não foram encontradas descrições de bibliotecas.

Descrição do livro
Resumo em haiku

Links rápidos

Capas populares

Avaliação

Média: (3.97)
0.5
1 1
1.5
2 2
2.5 1
3 26
3.5 17
4 81
4.5 9
5 33

É você?

Torne-se um autor do LibraryThing.

 

Sobre | Contato | LibraryThing.com | Privacidade/Termos | Ajuda/Perguntas Frequentes | Blog | Loja | APIs | TinyCat | Bibliotecas Históricas | Os primeiros revisores | Conhecimento Comum | 158,990,476 livros! | Barra superior: Sempre visível