| Description |
1 online resource |
| Summary |
NEW YORK TIMES BESTSELLERTrailblazing 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) "Intensely evocative . . . Reichl is one of the best food writers of our era."—Vox "[Reichl's] voice remains one of the most trusted in our disparate food universe."—Bloomberg |
| Reproduction |
Electronic reproduction. New York : Random House, 2019. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 2414 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB). |
| Subject |
Nonfiction. |
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Biography & Autobiography. |
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Cooking & Food. |
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Essays. |
| Genre |
Electronic books.
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| Other Form: |
Original 9781400069996 |
| ISBN |
9780679605232 (electronic bk) |
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