Ruth Reichl has narrated 4 audiobooks on Listento.it by 1 author, with an average listener rating of 4.6★ across 47 ratings. The most-rated is Save Me the Plums.
Save Me the Plums
Summary
New York Times Best Seller 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 (The Best New Books of April 2019)] Named one of the best books of the year by Real Simple, Good Housekeeping, Town & Country. 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. Listeners 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 (The Must-Read Books of Spring 2019)] “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)
©2019 Ruth Reichl (P)2019 Random House Audio
Tender at the Bone
Summary
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 determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, 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.
©1998 Ruth Reichl (P)1998 Bantam Doubleday Dell Audio Publishing, Bantam Audio Publishing, A Division of Random House, Inc.
Comfort Me with Apples
Summary
In this delightful sequel to her best seller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals. When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at The Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she's decided to put down her chef's toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about. The story that follows is an affectionate look at the apprenticeship - funny, daunting, always entertaining - of one of our best food writers. Ruth Reichl's pursuit of good food and good company leads her to New York and China, France and Los Angeles. She encounters world-famous chefs such as Wolfgang Puck and the three-star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. From a transformative lunch with M.F.K. Fisher to a friendship with Alice Waters, Reichl lovingly re-creates all her memorable meals in such succulent detail that listeners will yearn for truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. Reichl also shares the intimacies of her personal life - the joys and the heartbreaks behind the reviews - in a style so honest and warm that listeners will feel they are enjoying a cozy dining-table conversation with a friend.
©2001 Ruth Reichl (P)2001 Random House AudioBooks, a Division of Random House, Inc.
My Kitchen Year
Summary
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 beloved 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. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms fricasseed with cream. 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 may be Ruth Reichl's most stirring book yet - one that 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. PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2015 Ruth Reichl (P)2015 Random House Audio