Save Me the Plums ends as Ruth Reichl is about to board a plane for St. Louis, where she had an event with my bookstore. This I knew before I read the book. What I didn't know was the amazing and compulsively readable story of the decade that lead to that point. Ruth's account of her "rags to riches" rise from her California hippy days to the editor of the venerable Gourmet magazine, complete with a Conde Nast wardrobe allowance, driver, luxury office and jet-setting assignments is delicious. But by the end, it's not the personality playhouse of big stakes magazine publishing in its last days that you remember as much as Ruth's impressive genius for all things culinary-the food, the people, the places, the politics. She is a Hall of Famer in the food world and I am in awe of her. What I came a way loving was her immense intellect for food, her wide knowledge of food history, her transparency when she shares how she came of age in the cutthroat world of corporate publishing, her incalculable contributions to the way we think about food, and her deep humanity.— Kris
“In her new memoir, trendsetting food writer and editor Ruth Reichl writes lovingly of the full-blast creativity of her 10 years as editor-in-chief of Gourmet. By book’s end, you’ll miss the storied and groundbreaking magazine, but you’ll be grateful she shared the tale of how its outstanding roster of writers, photographers, designers, and cooks transformed how we look at food. Reichl takes readers behind the scenes as chefs became rock stars, as writers like David Foster Wallace reshaped food writing, and as she fought to save the magazine she adored. A beloved writer with an enviable career, Reichl reminds us that although things may change, simple, honest pleasures — like a perfect plum — endure and make life rich.”
— Mary Vermillion, Village Books, Bellingham, WA
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 (complete with recipes) her groundbreaking tenure as editor in chief of Gourmet.