{"product_id":"save-me-the-plums-my-gourmet-memoir-1","title":"Save Me the Plums: My Gourmet Memoir","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A delicious insider account of the gritty, glamorous world of food culture.\" \n\u003cb\u003e--\u003ci\u003eVanity Fair\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Intensely evocative . . . Reichl is one of the best food writers of our era.\" \n\u003cb\u003e--\u003ci\u003eVox\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Reichl's] voice remains one of the most trusted in our disparate food universe.\" \n\u003cb\u003e--Bloomberg\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSave Me the Plums\u003c\/i\u003e sweeps the reader up in the intoxicating splendor of \n\u003ci\u003eGourmet\u003c\/i\u003e 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.\" \n\u003cb\u003e--Ann Patchett, #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eCommonwealth\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSave Me the Plums\u003c\/i\u003e 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.\" \n\u003cb\u003e--\u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eBoston Globe\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"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.\" \n\u003cb\u003e--\u003ci\u003eNew York Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Ruth Reichl is the best sort of storyteller--intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running \n\u003ci\u003eGourmet\u003c\/i\u003e, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat!\"-- \n\u003cb\u003eSusan Orlean, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Library Book\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.\" \n\u003cb\u003e--Nigella Lawson\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Reichl dishes up an enthralling account of the intrigue, obsession, and glamour that made \n\u003ci\u003eGourmet\u003c\/i\u003e an institution. \n\u003ci\u003e Save Me the Plums\u003c\/i\u003e is a delectable behind-the-scenes journey through the food world and its rise to celebrity status.\" \n\u003cb\u003e--Bianca Bosker, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eCork Dork\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Endearing . . . \n\u003ci\u003eGourmet\u003c\/i\u003e 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.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fun . . . beguiling . . . an absolutely delightful reading experience.\" \n\u003cb\u003e--\u003ci\u003eKirkus Reviews\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cb\u003e--\u003ci\u003eBookPage\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRuth Reichl \u003c\/b\u003eis the \n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of five memoirs, the novel \n\u003ci\u003eDelicious!\u003c\/i\u003e, and the cookbook \n\u003ci\u003eMy Kitchen Year\u003c\/i\u003e. She was editor in chief of \n\u003ci\u003eGourmet\u003c\/i\u003e magazine and previously served as restaurant critic for \n\u003ci\u003eThe New York Times\u003c\/i\u003e, as well as food editor and restaurant critic for the \n\u003ci\u003e Los Angeles Times\u003c\/i\u003e. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - \"A delicious insider account of the gritty, glamorous world of food culture.\"--\u003ci\u003eVanity Fair\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eIn this \"poignant and hilarious\" (\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of \u003ci\u003eGourmet.\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eA BEST BOOK OF THE YEAR: \u003ci\u003eReal Simple, Good Housekeeping, Town \u0026amp; Country\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eWhen 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 \n\u003ci\u003eGourmet\u003c\/i\u003e since she was eight; it had inspired her career. How could she say no? \n\u003cp\u003e\u003c\/p\u003eThis 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 \n\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. \n\u003cp\u003e\u003c\/p\u003eComplete with recipes, \n\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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House Trade","offers":[{"title":"Default Title","offer_id":46431162368131,"sku":"SPTM-9780812982381","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780812982381_spiral.png?v=1769660732","url":"https:\/\/sebink.com\/products\/save-me-the-plums-my-gourmet-memoir-1","provider":"Sebink","version":"1.0","type":"link"}