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Save Me the Plums: My Gourmet Memoir (Hardcover) (ISBN-13: 9781400069996)
Author:
Ruth Reichl
Product Type:
Books
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Description
xNEW YORK TIMES BESTSELLER - "A delicious insider account of the gritty, glamorous world of food culture."--Vanity Fair
In this "poignant and hilarious" (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet.
A BEST BOOK OF THE YEAR: 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.
Author: Ruth Reichl
ISBN-10: 1400069998
ISBN-13: 9781400069996
Publisher: Random House
Language: English
Published: 04/02/2019
Pages: 288
Format: Hardcover
Weight: 1.10lbs
Size: 9.30h x 6.30w x 1.00d
Review Citation(s):
Publishers Weekly 01/14/2019
Booklist 03/01/2019 pg. 10
Kirkus Reviews 03/15/2019 pg. 74
Library Journal 04/01/2019 pg. 111
BookPage 04/01/2019
Shelf Awareness 04/30/2019
In this "poignant and hilarious" (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet.
A BEST BOOK OF THE YEAR: 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.
Author: Ruth Reichl
ISBN-10: 1400069998
ISBN-13: 9781400069996
Publisher: Random House
Language: English
Published: 04/02/2019
Pages: 288
Format: Hardcover
Weight: 1.10lbs
Size: 9.30h x 6.30w x 1.00d
Review Citation(s):
Publishers Weekly 01/14/2019
Booklist 03/01/2019 pg. 10
Kirkus Reviews 03/15/2019 pg. 74
Library Journal 04/01/2019 pg. 111
BookPage 04/01/2019
Shelf Awareness 04/30/2019
By Ruth Reichl
xRuth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.
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