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  • Charlie Rose with Joel Robuchon; Ruth Reichl, Jane Smiley, Maira Kalman & Junot Diaz; Bill Buford (August 18, 2006)
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Charlie Rose with Joel Robuchon; Ruth Reichl, Jane Smiley, Maira Kalman & Junot Diaz; Bill Buford (August 18, 2006)


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$24.95 & FREE Shipping on orders over $35. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.


Editorial Reviews

Former three-star chef and restaurateur, Joel Robuchon, discusses his experience as a chef in Japan, Paris and New York. He opened several restaurants, including L'Atalia in Paris, before he moved to the Four Seasons in New York City. His new venture is called L'Atelier de Joel Robuchon and is being touted as the new gem in New York dining.||Next, a roundtable on food writing with Editor-in-Chief of Gourmet Magazine, Ruth Reichl, author Junot Diaz, Pulitzer Prize winning novelist, Jane Smiley, and illustrator, Maira Kalman. The writers discuss their shared love of food and how they approach the task of evaluating and writing about food.||In a rebroadcast from an episode that originally aired June 23, 2006, author of the book "Heat", Bill Buford, discusses his experiences as an apprentice chef working with a Dante-quoting butcher in Italy.

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Product Details

  • Format: NTSC
  • Region: All Regions
  • Number of discs: 1
  • Studio: Charlie Rose
  • DVD Release Date: October 23, 2006
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • ASIN: B000JUBFAK
  • Amazon Best Sellers Rank: #544,618 in Movies & TV (See Top 100 in Movies & TV)

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2 of 2 people found the following review helpful By Shalom Freedman HALL OF FAMETOP 1000 REVIEWER on August 3, 2008
This is an excellent and humorous discussion about Food. The world divides into those for whom the Food is all, and those for whom it is a background for conversation. Reichl, the editor of this project even provides a new way of distinguishing Humans from other species. We are for her the Animal that cooks. Smiley in a pleasant intelligent way talks about bread- baking and about her own personal violation of the rule that novelists do not write about people eating. Maira Kalman focuses on the adventures of breakfast in various places. Junot Diaz speaks about his immigrant father's working in a Chinese restaurant and this leading to his fascination with Oriental food. They also talk about pet peeves including rudeness received in waiting lines in New York restaurants. Reichl explains why the best Chinese restaurants in America are in Las Vegas where the places are reserved for the big rollers.
A very pleasant and civilized conversation.
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