- File Size: 3019 KB
- Print Length: 287 pages
- Publisher: Random House (April 2, 2019)
- Publication Date: April 2, 2019
- Sold by: Random House LLC
- Language: English
- ASIN: B07H74F4XN
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #19,678 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$18.00|
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Save Me the Plums: My Gourmet Memoir Kindle Edition
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|Length: 287 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
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“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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Reichl had a long relationship with Gourmet, from when she first found the magazine in a dusty used bookstore on an outing with her book designer father, through the years it lost its unique voice, through to her reign as editor. She was able to bring back the spark that Gourmet had, to let her creative team run wild with imagination and panache. She inspired the best young writers to its pages. She brought life to its covers. She helped unite the chefs of New York in celebrations and in charity work.
Save Me the Plums is her memoir of her decade at Gourmet, from her early days where she felt she was out of her depth, through the years where the magazine recaptured its spirit and its voice, to the final days, where nothing was able to save the magazine from the depths of the nation’s financial devastation.
Reichl’s stories are beautifully told, filled with textures and flavors, nuance and surprise, and just like the best gourmet meal, a dash of magic. I love reading her stories. She has a way of explaining how things change as they stay the same and how you can move forward by staying in place. And that story of Paris and the black dress? Absolutely breathtaking!
If you’ve read Ruth Reichl before, then you know how special her writing is. You should buy this and devour it immediately. If you’ve not read her before, then my advice is the same. Start with this one, or a different memoir, or her novel Delicious!, or one of her cookbooks (I adore her 2015 cookbook My Kitchen Year on audio—yes, I do know how that sounds, and believe me, you do want to listen to a cookbook on audio!). But give yourself the gift of Reichl’s writing. After you read one, be prepared. You’ll be left hungry for more.
Galleys for Save Me the Plums were provided by Random House through NetGalley, with many thanks.
It’s not the food that I’m attracted to but her experiences and relationships with people, Michael and Nick included. She’s not a self-avowed feminist, yet she has confidently and carefully negotiated realms traditionally manned by men. In her ten-year tenure as editor-in-chief at Gourmet she became accustomed to a generous budget, clothing allowance and a driver, which was in stark contrast to the Paris-on-a-shoestring trip she took in the last days of the magazine where she rediscovered the kindness of strangers. She recounted an occasion when she was stranded in an airport and was invited by a fellow traveler to her home. She mused, “Those things never happen when you travel on the excess express. The more stars in your itinerary, the less likely you are to find the real life of another country. I’d forgotten how money becomes a barrier insulating you from ordinary life.”
One of my favorite moments in the book was when Reichl met a widower while dining and realized that the very expensive dress she had declined to buy in a speciality shop had belonged to his wife. Years later she met him again, but at a small restaurant and expressed surprise to see him “slumming..” He responded, “When you attain my age you will understand one of life’s great secrets: Luxury is best appreciated in small portions. When it becomes routine it loses its allure.”
She concludes with an acknowledgement: “This whole book is , or course, a thank-you to the late Si Newhouse, but it can’t be said often enough. If only the world had more people cheering for excellence.” Indeed.