拯救我的李子 我的美食回忆录 Save Me the Plums My Gourmet Memoir 英文原版 美食 生活
￥ 109 8.1折 ￥ 135 九五品
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作者Ruth Reichl
出版社Random House US
ISBN9780812982381
出版时间2020-05
印刷时间2020-05
印数1千册
装帧平装
开本32开
纸张轻型纸
页数304页
字数1千字
定价135元
上书时间2024-10-28
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基本信息
Format: Paperback| 304 pages
Dimensions: 132 x 203 x 15mm| 227g
Publication date: 05 May 2020
Publisher: Random House USA Inc
Imprint: Random House Trade Paperbacks
Language: English
ISBN13: 9780812982381
页面参数仅供参考，具体以实物为准
书籍简介
当Condé Nast向Ruth Reichl提供美国古老的美食杂志的高职位时，她拒绝了。她是一名作家，而不是一名经理，她不愿意成为任何人的老板。然而，Reichl从8岁起就开始阅读《美食家》；它启发了她的职业生涯。她怎么能说不呢？
这是一个前伯克利的嬉皮士进入企业界并担心失去故事。这是一个关于餐馆成为流行文化的重要组成部分的故事，在这个时期，从农场到餐桌运动的兴起永远改变了我们的饮食方式。读者将见到大卫-张和埃里克-里佩尔这样的传奇厨师，大卫-福斯特-华莱士这样的特立独行的作家，以及一群丰富多彩的编辑和艺术总监，他们在赖歇尔的领导下，将庄严的《美食家》转变为一份前沿出版物。这是印刷媒体的黄金时代--在互联网颠覆杂志界之前的一次消费喘息。
《拯救我的李子》附有食谱，是一个女人接受掌管和创造的个人旅程，她追随激情并坚持自己的梦想——即使她后来在一个她从未期望的地方。
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.
作者简介
露丝-赖歇尔是回忆录《骨子里的温柔》、《用苹果、大蒜和蓝宝石安慰我》和《为了你，妈妈，终于》的畅销书作者；小说《美味》；以及近来的食谱《我的厨房年》。她曾担任《美食家》杂志的主编达十年之久。在此之前，她是《纽约时报》的餐厅评论员，并担任过《洛杉矶时报》的食品编辑和餐厅评论员。她因其新闻报道、杂志专题写作和评论而获得了六项詹姆斯-比尔德奖。她与她的丈夫和两只猫住在纽约北部。
Ruth Reichl is the bestselling author of the memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You, Mom, Finally; the novel Delicious!; and, most recently, the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine for ten years. Previously she was the restaurant critic for The New York Times and served as the food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards for her journalism, magazine feature writing, and criticism. She lives in upstate New York with her husband and two cats.
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