Save Me the Plums : My Gourmet Memoir
by Ruth Reichl


Overview - Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.

"This is the rare case of an amazing writer living an amazing life."--Ann Patchett

When Cond 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.

Advance praise for Save Me the Plums

"No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment."--Nigella Lawson

"Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl's revealing memoir is a deeply personal look at a food world on the brink of change."--Publishers Weekly (starred review)

"Ruth Reichl is the best sort of storyteller--intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat "--Susan Orlean, New York Times bestselling author of The Library Book

From our buyer, Jordan Weinmann: This endearling memoir was my introduction to the world of magazine publishing, and to the beloved Ruth Reichl. There's no better synopsis of this book than what the publisher has to say: "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. 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."

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More About Save Me the Plums by Ruth Reichl
 
 
 
Overview
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.

"This is the rare case of an amazing writer living an amazing life."--Ann Patchett

When Cond 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.

Advance praise for Save Me the Plums

"No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment."--Nigella Lawson

"Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl's revealing memoir is a deeply personal look at a food world on the brink of change."--Publishers Weekly (starred review)

"Ruth Reichl is the best sort of storyteller--intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat "--Susan Orlean, New York Times bestselling author of The Library Book

From our buyer, Jordan Weinmann: This endearling memoir was my introduction to the world of magazine publishing, and to the beloved Ruth Reichl. There's no better synopsis of this book than what the publisher has to say: "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. 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."

 
Details
  • ISBN-13: 9781400069996
  • ISBN-10: 1400069998
  • Publisher: Random House
  • Publish Date: April 2019
  • Page Count: 288
  • Dimensions: 9.3 x 6.3 x 1 inches
  • Shipping Weight: 1.1 pounds


Related Categories

Books > Biography & Autobiography > Personal Memoirs
Books > Biography & Autobiography > Culinary
Books > Biography & Autobiography > Women

 
BookPage Reviews

Save Me the Plums

The initial phone call was a surprise. “Is this the restaurant critic of the New York Times?” a British voice asked. Ruth Reichl confirmed her identity, but the name of her caller meant nothing to her: James Truman, editorial director of magazine publishing company Condé Nast, was calling about Gourmet. The magazine had introduced an 8-year-old Reichl to the magic of food and its influence on the world. But she couldn’t imagine why Truman was calling. 

That phone call ultimately led Reichl to a role she’d never dreamed of: editor-in-chief of Gourmet magazine. Truman’s name was the first of many things she had to learn. During Reichl’s first visit to the office, an editor gushed that she’s great at the “teeosee.” Reichl, whose background was in newspapers, didn’t realize the editor was talking about the TOC, or table of contents. 

Save Me the Plums, Reichl’s memoir about her years at Gourmet, is filled with such endearing, revealing moments. Although she considered herself a writer, not a manager, Reichl reimagines the magazine that captured her youthful imagination. Alongside her talented staff, Reichl took the publication from a staid magazine that delivered the luxury readers expected (and no more) to a sometimes scintillating examination of not only food but also its impact.

Readers of her past memoirs will recognize Reichl’s lighthearted but dedicated approach to her work, as seen in Garlic and Sapphires. They’ll be welcomed by her big-hearted approach to the dinner table, as in Tender at the Bone and Comfort Me with Apples. And new readers will be equally delighted by Reichl’s account of an influential magazine, its final days and the many moments that illustrate the ways food can bring people together. 

 
BAM Customer Reviews