A BEHIND THE SCENES LOOK: Reichl gives readers a privileged insider view of the inner workings of Gourmet magazine, the Condé Nast empire, and the glamorous pre-recession world of magazine publishing—the raucous parties, the staggering salaries, the envy-inspiring perks, the bold personalities, and more.
BELOVED AUTHOR: Ruth has a special place in the culinary community. In addition to serving as editor in chief of Gourmet, she was the New York Times restaurant critic and both restaurant critic and food editor for the Los Angeles Times. She has published four bestselling memoirs. Her cookbook My Kitchen Year was named a Book of the Year by several publications. She has been honored with six James Beard Awards.
STORY OF PERSONAL GROWTH & HEALING: Despite her fear of change, Ruth took a professional leap of faith to become editor in chief of Gourmet. When the magazine folded, she had to come to terms with losing not just a job, but an iconic publication that meant so much to millions of readers.
GOURMET BRAND: Gourmet is still a beloved publication among food industry professionals and home cooks alike. Conde Nast continues to publish books and special edition magazines, host recipes on the Epicurious website, and produce television programming under the Gourmet brand.
RECIPES INCLUDED: Ruth’s memoirs always include thoughtful (and delicious!) recipes that readers love, and this book is no exception.
SOCIAL MEDIA PLATFORM: Ruth’s large online presence includes 1.3M Twitter followers.
“A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair
“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
“Save Me the Plums sweeps the reader up in the intoxicating splendor of Gourmet in its glory days, when the smart set was in it for the food, the friendship, and the big new ideas. This is the rare case of an amazing writer living an amazing life, with a book that’s the party I never wanted to end.”—Ann Patchett, #1 New York Times bestselling author of Commonwealth
“Save Me the Plums is Reichl’s account of those halcyon times at Condé Nast before the ax fell…. It’s a study in magazine-making, earnest ambition, disappointment, and reinvention. It’s also supremely readable…. She’s gathering up the reader in her pocket and taking them along for the ride.”—The Boston Globe
“A lively, sweet-and-sour memoir… a fun-to-read romp through a time when glossy monthly magazines reigned supreme and when top editors ruled the magazines with royal privilege.”—New York Post
“Ruth Reichl is the best sort of storyteller—intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it’s a brilliant tale. Every page is rich and delicious; the book is such a treat!”—Susan Orlean, New York Times bestselling author of The Library Book
“No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.”—Nigella Lawson
“Reichl dishes up an enthralling account of the intrigue, obsession, and glamour that made Gourmet an institution. Save Me the Plums is a delectable behind-the-scenes journey through the food world and its rise to celebrity status.”—Bianca Bosker, New York Times bestselling author of Cork Dork
“Endearing…Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine…. Reichl’s revealing memoir is a deeply personal look at a food world on the brink of change.”—Publishers Weekly (starred review)
“Fun…beguiling…an absolutely delightful reading experience.”—Kirkus Reviews (starred review)
“Readers of her past memoirs will recognize Reichl’s lighthearted but dedicated approach to her work [and] her big-hearted approach to the dinner table…. New readers will be equally delighted by Reichl’s account of an influential magazine, its final days and the many moments that illustrate the ways food can bring people together.”—BookPage (starred review)
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