Save Me the Plums

Save Me the Plums

My Gourmet Memoir

Book - 2019 | First edition.
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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.
Publisher: New York : Random House, [2019]
Edition: First edition.
Copyright Date: ©2019
ISBN: 9781400069996
1400069998
9780679605232
Characteristics: xii, 266 pages ; 25 cm

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From Library Staff

Such a lovely book about Ruth Reichl's years editing Gourmet magazine. Her desciptions are delicious and - BONUS - it includes a few recipes!

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Beaverton_JennieC Apr 25, 2019

No one can evoke the flavors, smells, textures and emotions of food in writing quite like Ruth Reichl. Wielding a pen as easily as she would a chef's knife, in her new memoir she regales us with stories from her time as editor-in-chief of Gourmet magazine. If you have read her previous memoirs, y... Read More »


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Beaverton_JennieC Apr 25, 2019

No one can evoke the flavors, smells, textures and emotions of food in writing quite like Ruth Reichl. Wielding a pen as easily as she would a chef's knife, in her new memoir she regales us with stories from her time as editor-in-chief of Gourmet magazine. If you have read her previous memoirs, you know that Reichl is a wickedly good storyteller. She is funny and warm and a keen observer of human behavior, especially in the context of the foodie world. Save Me the Plums is the kind of book you'll devour in a day or two--each chapter a delicious morsel that will linger on your tongue long after you turn the last page.

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