{"product_id":"save-me-the-plums-my-gourmet-memoir","title":"Save Me the Plums: My Gourmet Memoir","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - 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 \u003ci\u003eGourmet.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"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.\"--\u003ci\u003eRefinery29\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY \u003ci\u003eReal Simple \u003c\/i\u003e- \u003ci\u003eGood Housekeeping \u003c\/i\u003e- \u003ci\u003eTown \u0026amp; Country\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e 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 \u003ci\u003eGourmet\u003c\/i\u003e since she was eight; it had inspired her career. How could she say no? \u003cp\u003e\u003c\/p\u003e 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 \u003ci\u003eGourmet \u003c\/i\u003einto 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. \u003cp\u003e\u003c\/p\u003e Complete with recipes, \u003ci\u003eSave Me the Plums\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSave Me the Plums\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"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.\"\u003cb\u003e--\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \"In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of \u003ci\u003eGourmet\u003c\/i\u003e magazine with clear eyes, a sense of humor, and some very appealing recipes.\"\u003cb\u003e--\u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"If you haven't picked up food writing queen Ruth Reichl's new book, \u003ci\u003eSave Me the Plums\u003c\/i\u003e, 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.\"\u003cb\u003e--Soleil Ho, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\r","brand":"Ruth Reichl","offers":[{"title":"Paperback","offer_id":44443239973100,"sku":"9780812982381","price":18.0,"currency_code":"USD","in_stock":true},{"title":"Hardcover","offer_id":44443240038636,"sku":"9781400069996","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9780812982381.jpg?v=1720504815","url":"https:\/\/intl.allstora.com\/products\/save-me-the-plums-my-gourmet-memoir","provider":"Allstora","version":"1.0","type":"link"}