NEW YORK TIMES BESTSELLER - 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**
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.
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.
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
"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
