Save Me the Plums: My Gourmet Memoir

April 12, 2019 - Comment

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

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(as of April 19, 2020 9:49 am GMT+0000 - Details)

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 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.

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 BookAn Amazon Best Book of April 2019: When Gourmet magazine closed its doors, no one was more surprised than its editor-in-chief, Ruth Reichl. Reichl’s previous release, My Kitchen Year, is a cookbook of the recipes that saw her through this sudden and heartbreaking change. Save Me the Plums is a memoir of how Reichl came to be at the magazine she’d pored over as a child, how she transformed it from a stuffy relic of the old guard into a publication that embraced a new culinary era, and how Gourmet magazine met its end. Reichl is a marvelous writer, and in Save Me the Plums readers experience her exhilarating journey from New York Times restaurant critic, to the farm-to-table movement of Los Angeles, and finally to the job she never expected to get: editor-in-chief of Gourmet. Reichl’s passion for the role food plays in our lives is evident on every page, including a smattering of recipes that complement the narrative. Save Me the Plums is a book not only about a changing food culture, but also about a woman taking on new challenges, pushing boundaries, and hanging onto the sense of wonder that started her on this road to begin with. A memoir to savor. –Seira Wilson, Amazon Book Review

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