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|a 1090539486
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|a 9781400069996
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|z 9780679605232 (ebook)
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|z (OCoLC)1090539486
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|b eng
|e rda
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|a TX649.R45
|b A3 2019
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0 |
|a 641.5092
|a B
|2 23
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| 100 |
1 |
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|a Reichl, Ruth,
|e author.
|0 http://id.loc.gov/authorities/names/n97045624
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| 245 |
1 |
0 |
|a Save me the plums :
|b my Gourmet memoir /
|c Ruth Reichl.
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| 250 |
|
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|a First edition.
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| 264 |
|
1 |
|a New York :
|b Random House,
|c [2019]
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| 264 |
|
4 |
|c ©2019
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| 300 |
|
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|a xii, 266 pages ;
|c 25 cm
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| 336 |
|
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|a text
|b txt
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| 337 |
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|a unmediated
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|b nc
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| 505 |
0 |
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|a Magic door -- Tea party -- Garlic -- Washington Square -- Attire allowance -- Plan check -- Adjacencies -- The Yaffy -- Bitter salad -- Human resources -- The downside -- The Florio potato -- Big fish -- Birthday -- Severine -- Why we cook -- Food people -- Enormous changes -- Just say it -- Hello, Cupcake -- Setting the record straight -- DFW -- Mene, mene -- Pull up a chair -- Dot com -- Editor of the year -- Being brand Ruth -- Midnight in Paris -- This one's on me -- Epilogue.
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| 520 |
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|a 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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| 600 |
1 |
0 |
|a Reichl, Ruth.
|0 http://id.loc.gov/authorities/names/n97045624
|
| 630 |
0 |
0 |
|a Gourmet.
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| 650 |
|
0 |
|a Food writers
|z United States
|v Biography.
|0 http://id.loc.gov/authorities/subjects/sh2008120989
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| 650 |
|
0 |
|a Periodical editors
|v Biography.
|0 http://id.loc.gov/authorities/subjects/sh90003322
|
| 650 |
|
0 |
|a Gastronomy
|z United States.
|0 http://id.loc.gov/authorities/subjects/sh85053492
|
| 650 |
|
7 |
|a BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs.
|2 bisacsh
|
| 650 |
|
7 |
|a BIOGRAPHY & AUTOBIOGRAPHY / Culinary.
|2 bisacsh
|
| 650 |
|
7 |
|a COOKING / Essays & Narratives.
|2 bisacsh
|
| 655 |
|
7 |
|a Autobiographies.
|2 lcgft
|0 http://id.loc.gov/authorities/genreForms/gf2014026047
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f |
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|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e TX649.R45 A3 2019
|h Library of Congress classification
|i Printed Material
|m 31293500286723
|n 1
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