Feb 24, 2020 • 1HR 9M

Ruth Reichl's Magical Leftovers

 
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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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I'm pinching myself, because Ruth Reichl -- former editor-in-chief of Gourmet Magazine, author of countless books (including "Tender at the Bone," "Comfort Me with Apples," "Garlic and Sapphires," and "Save Me The Plums), and the former food critic for both the L.A. Times and The New York Times -- is my patient today on Lunch Therapy. We cover her childhood in Greenwich Village, growing up with a mentally ill mother, learning to cook as a means of survival, and her resistance to being taken care of as an adult and how that informed her job as a restaurant critic. We also cover the role of criticism in general, why Alice Waters is such a polarizing figure, the heightened nature of her stories, knowing MFK Fisher and James Beard, and where she likes to eat in L.A.


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