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Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Published: 2019-04-02
Hardcover : 288 pages
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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 ...
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Introduction

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 (The Best New Books of April 2019)


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 (The Must-Read Books of Spring 2019)

“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

Editorial Review

An 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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