num_pages: 266
description: Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous high-stakes world of magazine publishing. Now for the first time she chronicles her groundbreaking tenure as editor in chief of Gourmet during which she spearheaded a revolution in the way we think about food.When Cond 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. And 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 mediathe 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 dreamseven when she ends up in a place she never expected to be.
language: English
title: Save Me the Plums: My Gourmet Memoir
publisher: Random House