000 05062cam a22006378i 4500
001 7102565
003 MeVbMML
005 20250710133404.0
008 180529s2019 nyu 000 0aeng
010 _a 2018025584
020 _a9781400069996
_q(hardcover)
020 _a1400069998
_q(hardcover)
035 _a(OCoLC)on1039202373
035 _a(OCoLC)1039202373
035 _a7100811
040 _aDLC
_beng
_erda
_cDLC
_dOCLCO
_dOCLCF
_dBDX
_dYDX
_dZVR
_dJAS
_dOCLCO
_dIUK
_dTOH
_dOCLCO
_dJBO
_dAJM
042 _apcc
043 _an-us---
050 0 0 _aTX649.R45
_bA3 2019
082 0 0 _a641.5092
_aB
_223
090 _aTX649.R45
_bA3 2019
096 _a641.5092 Reichl
100 1 _aReichl, Ruth,
_eauthor.
_98311
245 1 0 _aSave me the plums :
_bmy Gourmet memoir /
_cRuth Reichl.
250 _aFirst edition.
264 1 _aNew York :
_bRandom House, an imprint and division of Penguin Random House LLC, New York,
_c[2019]
300 _axiii, 266 pages ;
_c25 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
520 _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, [this book] 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"--
_cProvided by publisher.
600 1 0 _aReichl, Ruth.
_98311
650 0 _aWomen food writers
_zUnited States
_vBiography.
_910591
650 0 _aFood writers
_zUnited States
_vBiography.
_910592
655 7 _aBiographies.
_2lcgft
_910593
730 0 _aGourmet.
_910594
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
852 _dNew Shelf
942 _2ddc
_cBOOK
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446843
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446850
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446868
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446876
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446884
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446892
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446900
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
949 _aBPL
_bBIOX
_c26
_e237837-1
_kBIOG
_hTX649.R45
_iA3 2019
_oBoston Library
_p39999095446918
_r9
_u6
_y2
_j2
_w5
_027.00
_9Item generated Mar 29 2019 2:30PM
999 _c26355
_d26355