Cette auteure est une voix prépondérante dans la critique culinaire, occupant le poste de rédactrice en chef du magazine Gourmet. Son œuvre explore l'art de la cuisine, mettant en lumière ses liens profonds avec la culture et la société à travers une perspective littéraire singulière.
In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Throughout it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Exploring the multifaceted relationship between food and culture, this anthology features a diverse range of writings from ancient texts to contemporary essays. It includes works by renowned chefs and authors, highlighting themes such as culinary practices, food memory, and the politics of eating. Sections cover everything from the delights and horrors of food to personal reflections on identity and family. The collection is enriched by contributions from both famous gastronomes and unexpected literary figures, making it a rich tapestry of food-related literature.
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 colourful 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
NEW YORK TIMES BESTSELLER • The debut memoir from the renowned author of Save Me the Plums, about the people who“steered her on the path to fulfill her destiny as one of the world’s leading food writers” (Chicago Sun-Times). “An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. Featuring a special Afterword by the author and more than a dozen personal family photos
Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises
she employs to dine undetected when she takes on the much coveted and highly
prestigious job of New York Times restaurant critic.
Celebrates the pleasures of a glass of wine, in a collection of essays spanning sixty years of writing on the subject from Gourmet magazine, featuring contributions by such writers as Ray Bradbury, James Beard, and Hugh Johnson
Food writing is stepping out, legendary food writer Ruth Reichl declares at
the start of this, the inaugural edition of Best American Food Writing . It's
about time...Food is, in a very real sense, redesigning the world. Indeed, the
twenty-eight pieces in this volume touch on every pillar of society: from the
sense memories that connect a family through food, to the scientific tinkering
that gives us new snacks to share, to the intersections of culinary culture
with some of our most significant political issues. At times a celebration, at
times a critique, at times a wondrous reverie, the Best American Food Writing
2018 is brimming with delights both circumspect and sensuous. Dig in!
Dear Mr Beard,I sent my Magic Moments off yesterday, and that made me think of
you. magazine young intern Billie discovers the wartime letters of twelve-
year-old Lulu Swan, written to distinguished food writer, James Beard. Lulu's
can-do spirit in the face of food shortages and other hardships help Billie
come to terms with her own tragic past.
In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons -- and Reichl's emotions -- as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again
Contributors to endless feasts include:James Beard/Cooking with James Beard: PastaRay Bradbury/Dandelion WineRobert P. Coffin/Night of LobsterLaurie Colwin/A Harried Cook’s Guide to Some Fast FoodPat Conroy/The Romance of UmbriaElizabeth David/Edouard de PomianeM.F.K. Fisher/Three Swiss InnsRuth Harkness/In a Tibetan LamaseryMadhur Jaffrey/An Indian ReminiscenceAnita Loos/Cocktail Parties of the TwentiesGeorge Plimpton/I, Bon Vivant, Who, Me?E. Annie Proulx/The Garlic WarClaudia Roden/The Arabian PicnicJane and Michael Stern/Two for the Road: Havana, North DakotaPaul Theroux/All Aboard! Cross the Rockies in Style
