Trailblazing food writer and beloved restaurant critic Ruth Reichl took the risk (and the job) 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. 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 such as David Chang and Eric Ripert, idiosyncratic writers including 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.
Ruth Reichl is the bestselling author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! She was editor in chief of Gourmet for 10 years. She lives in upstate New York with her husband and two cats.
Kim Severson is a Southern-based correspondent for The New York Times and covers the nation's food culture. She reports on food news, contributes to NYT Cooking and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues.
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