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Save Me the Plums: My Gourmet Memoir

4.27  ·  Rating details ·  132 ratings  ·  71 reviews
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.

When Condé Nast offe
Hardcover, 288 pages
Expected publication: April 2nd 2019 by Random House
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    Save Me the Plums: My Gourmet Memoir
    Release date: Apr 02, 2019
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    Showing 1-30
    4.27  · 
    Rating details
     ·  132 ratings  ·  71 reviews

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    Jenny (Reading Envy)
    If you have followed Ruth Reichl through her memoirs, this takes place between Garlic and Sapphires: The Secret Life of a Critic in Disguise and My Kitchen Year: 136 Recipes That Saved My Life, telling the story of her experience as the editor for Gourmet Magazine up until its shocking closure. I feel this memoir is for foodies first, but will also be of interest for anyone in publishing or the arts. The people working for Gourmet cultivated an environment of creative exploration and perfection ...more
    Kasa Cotugno
    Based on her wonderful memoirs, Ruth Reichl has deservedly garnered a large, affectionate following. Her generous sharing of her moments with her family have provided much enjoyment, and here she is finally able to tell about her years at Gourmet Magazine and her experiences with its mercurial publishing house, Conde Nast. It was definitely a dream of a job. I remember seeing her when she was on a book tour in 2009 for one of her memoirs, during which she enthused about the magazine and the role ...more
    Julie Ehlers
    It's always a pleasure to read a new memoir from an author whose memoirs you've enjoyed in the past—it's like catching up with an old friend. I particularly enjoyed Save Me the Plums because, in addition to the usual draws of a Reichl memoir (the writing and the recipes), this one was about her time as editor of Gourmet magazine. I love any kind of publishing story, really, and in this case it was so fascinating to go behind the scenes of a glamorous magazine, as many Conde Nast publications wer ...more
    My love affair with Ruth Reichl's memoirs began with "Tender At the Bone" which chronicled her tumultuous childhood with her mentally ill mother. The second book that continued her career in the food world was "Comfort Me With Apples and for some reason, I found this book a little flat, but then she wrote "Garlic and Sapphires" and I was entranced. Her stories about being a food critic for the NY Times and how she had to constantly disguise herself was fascinating, and even though I will most li ...more
    Feb 12, 2019 rated it really liked it
    This is a memoir that covers Ruth Reichl's time as editor of the famed food magazine, Gourmet.
    She takes us on the journey of being offered and accepting the position, learning how to be an editor of a magazine which requires much plate spinning (pun intended!), through to the shocking announcement that the magazine would cease production immediately with the final issue printed in November 2009.
    The parts of this memoir that shine are when Ruth describes food. This is no surprise as her backgrou
    4.5 stars. It's not often I'm tempted to give a book 5 stars (this is saved for my favorites books that I perpetually re-read). I thought I'd pick up this book for a few pages and put it back down again, but Reichl had me from the first word. This is her captivating story of leaving her job as a New York Times restaurant critic to become Editor in Chief of Gourmet magazine. Her writing is as luscious as the food she critiqued, and the food is essential in this memoir. Highly recommended to anyon ...more
    Jan 21, 2019 rated it it was amazing
    This book was such a delicious read! Great stories about Gourmet Magazine, recipes, New York City, and much more! I highly recommend this to everyone who enjoys cooking, reading about food, or even eating!
    Jane Cairns
    Mar 17, 2019 rated it it was amazing
    Save Me the Plums. a foodie memoir, is fantastic, quick paced and easy to read. It takes you inside the monied, glitzy world of Condé Nast. Ruth Reichl was editor-in-chief of Gourmet magazine for about 10 years prior to it's being shut down.
    Deborah Stevens
    Feb 08, 2019 rated it liked it
    A behind the scenes look at Gourmet magazine and the fancy New York publishing world, as it was a decade ago (and sadly, is no more).

    I am a fan of most things Ruth Reichl, and it is such a treat to have a new title from her. I got a bit lost in the names and job titles, but immersed in the tales of recipe testing, trips, etc. Chocolate cake, made scores of times and taste-testing all along? Paris, several times, for work? Lavish parties with the best canapes in town? Yes please, I'm in!

    This will
    Mar 20, 2019 rated it liked it
    Shelves: netgalley
    This review has been hidden because it contains spoilers. To view it, click here.
    Feb 09, 2019 rated it it was amazing
    I have no idea what first attracted me to Ruth Reichl’s books since I’m not much of a cook, live on the West Coast and don’t read food reviews or magazines like Gourmet. Yet I’ve read all her books and was absolutely delighted to discover she had written a new one. Thank you Random House and NetGalley for allowing me to read this literary treat in preview.

    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
    Mar 12, 2019 rated it it was amazing
    I am not a foodie. My husband is pure meat and potatoes,and I only look adventurous next to him. I didn’t subscribe to Gourmet and was basically intimidated by the title when I was a young woman. However I knew Ruth Reichl and her reviews for The NY Times and I had read some of her earlier writings. This particular chapter of her many volume memoir focuses on her ten years leading Gourmet to the front of the food revolution and then presiding over its demise. It is a fascinating story and she is ...more
    Mar 14, 2019 rated it really liked it
    Ruth Reichl returns with a memoir about the heady days as editor in chief of the prestigious Conde Nast Gourmet Magazine. Becoming an integral part of this magazine was always her dream. When her dream comes true she puts her epicurean expertise to work but soon learns that putting together a monthly magazine involves areas that she had somehow placed on her back burner! Ruth, with a cadre of efficient and loyal staff members and associates soon takes the magazine to places (subscribers) it has ...more
    Feb 12, 2019 rated it really liked it
    I have loved her writing for years. She has a way of taking our relationship with food and making it exciting and sensual.
    She explores how good is so much an expression of our history and shared experiences.
    Thanks for allowing me to review this book to Netgalley and the publisher
    Kate  TerHaar
    Feb 24, 2019 rated it really liked it
    I have read the other Ruth Reichl books and found "Save Me the Plums" equally engaging. This book chronicles her life at Gourmet Magazine. There are even recipes included! Bonus!
    Jan 31, 2019 rated it it was amazing
    i received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.

    From the publisher, as I do not regurgitate the contents or story of books in reviews, I let them do it.

    Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) 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
    Nicole Burrell
    Feb 08, 2019 rated it it was amazing
    Shelves: 2019, memoirs
    She’s done it again.

    I couldn’t help but marvel, as I read Ruth Reichl’s new book, “Save Me the Plums,” at how she manages to make every one of her books feel so personal and heartfelt. This one, which chronicles her time as the editor at Gourmet is so honest, so raw, that I couldn’t stop until I had taken in the whole story from hiring to [spoiler alert] firing.

    Every piece of Reichl’s journey through Gourmet is emotional.

    Her hiring. Her feelings of inadequacy and doubt that humanize her in a w
    Feb 13, 2019 rated it really liked it
    I am now a Ruth Reichl fan. I read Garlic and Sapphires a while ago and enjoyed it but I recently read her novel, Delicious! and now I am hooked. Although I have never read Gourmet magazine this memoir of Reichl's (read from an eARC from Netgalley) pulls you into a world that is like a novel (in fact I can see where much of the inspiration for Delicious! came from). After a number of years as the New York Times restaurant critic, Ruth is offered the job of editor of Gourmet magazine. This is a ...more
    Feb 18, 2019 rated it really liked it
    Recommended to Jessica by: Edelweiss
    Shelves: non-fiction
    I'm ashamed to admit that while Reichl's books have been in my TBR pile for a loooong time I haven't managed to "get to them." I've always liked her writing but I didn't think I was interested in the memoir aspect of things. But when I was offered this as an ARC, I figured why not (plus, that plum!)

    I was not paying close enough attention to the fact that Reichl was Gourmet Magazine's editor-in-chief for a number of years so I assumed the title referred to the gourmet food side of her life (as I
    Amanda Beverly
    Jan 27, 2019 rated it really liked it
    Ruth Reichl has always held a special place in my heart. I discovered her a few years ago when I came across a copy of Garlic & Sapphires, and I have been hooked ever since! She never fails to always publish a book at a time when I have reached a crossroads and I discover in her work some quote or phrase that really resonates and gives me insight into whatever is troubling me. In fact, I wrote her a three page letter once telling her all the reasons why she has been an inspiration to me. I ...more
    Susie Williams
    Feb 01, 2019 rated it it was amazing
    (Thank you to Netgalley for my free copy of this book)

    This is exactly the book I've always wanted from Ruth Reichl! I've read all of her memoirs throughout the years and loved them all (especially her insider's look at being the food critic at the NYT), but as someone with a passion for food magazines who still desperately misses Gourmet magazine, Save me the Plums hit the spot for me.

    I loved learning what went into Reichl's decision to join Gourmet as Editor-in-Chief and I especially enjoyed se
    Jan 30, 2019 rated it it was amazing
    Ruth Reichl is to my life what Julia Child and MFK Fisher were to hers . She's a brilliantly talented food writer who has introduced me to food and recipes I would have never tried without her, but she's also a brilliantly talented writer who uses food to talk about family, mental health, grief, joy, children, frumpy clothes and the rest life throws at us.

    This book, which covers the time Reichl edited "Gourmet" and the magazine's closure in the wake of the 2009 economic crisis and Conde Nast's
    Jan 12, 2019 rated it it was amazing
    I have been meaning to read something by Ruth Reichl but had never gotten around to it until this book. Going in, I knew she was a food critic but very little else about her. This book was such a great way to get to know her and her writing. I am embarrassed to say that I had never even heard of Gourmet magazine before, but learning about it through Ruth’s experience there was fascinating. To nobody’s surprise, she’s an amazing food writer and I loved reading her descriptions. I also appreciated ...more
    Mar 05, 2019 rated it it was amazing
    I felt like Christmas came early when I was approved for an ARC of Save Me The Plums. I really did! I have been a huge fan of Ruth Reichl since I read the first book she wrote.

    I had no idea she was writing another one, but wow, what a book this was! It covers her being hired on at Gourmet and the eventual closing of that magazine. The world lost a great magazine when Gourmet closed and in reading Ms. Reichl's memoir, I felt everyone's pain as if I were a Gourmet writer or staffer.

    Ms. Reichl has
    Feb 02, 2019 rated it it was amazing
    Note: I received a free arc of this book from NetGalley, however it did not influence my review.

    This book, which focuses on the rebranding and unfortunate downfall of Gourmet through the eyes of Ruth Reichl, draws you in in a way that you feel like you were part of the publication. Or, at least, make you wish that you wish you were part of it.

    This is not the first book I've read my Ruth Reichl, and I was excited to see that this new book was coming out. She has a very unpretentious writing styl
    Disclaimer I got a copy of this from NetGalley in exchange for a fair and honest review.

    I have wanted to read a Ruth Reichl memoir for a long time, so when I saw this was available at NetGalley I requested it right away, and I was not disappointed.

    I was a little bit leery at first when I realized that "my gourmet memoir" referred to the author's time as editor in chief at Gourmet magazine, but this turned out to work really well. I vaguely recall when Gourmet ceased publication - I think I was
    Elizabeth Hubler
    Mar 03, 2019 rated it it was amazing
    This review has been hidden because it contains spoilers. To view it, click here.
    Jan 27, 2019 rated it really liked it
    Shelves: 2019-read
    After finishing this book, I wonder how this was my first Ruth Reichl book? How I haven’t discovered her books sooner? This memoir tracks her time as editor at Gourmet magazine, which I had just started to discover before it folded. She starts by talking about how she discovered an old Gourmet cookbook at a used book store with her father when she was a child, and her adventures with the book, her mom and dad, that made her fall in love with cooking. It jumps to her considering joining the magaz ...more
    Feb 25, 2019 rated it really liked it
    This was the first of Ruth Reichl's books that I had read. It's a memoir of her years at Gourmet magazine with some favorite recipes inserted when they appear in the story. Great story-it made me really sad that I did not follow this magazine during the length of her tenure there. It was interesting to get an insider's view of the Conde Nast empire. I got a little lost with her mentions of some of the staff there-there were people moving in and out of some of the jobs there just like with any ot ...more
    Barbara Hall
    Feb 15, 2019 rated it liked it
    As someone who was a faithful subscriber to Gourmet magazine, I was incredibly eager to read Ruth Reichl's latest memoir. Her years as Editor in Chief of the magazine are what she writes about and it does not disappoint. Since Reichl had never worked for a magazine before, she takes us "outsiders" along as she navigates and learns her way through corporate and magazine life -- and not surprisingly, excels at it. Reichl engagingly describes her work environment and colleagues, and her description ...more
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    Ruth Reichl is an American food writer, the editor-in-chief of Gourmet magazine and culinary editor for the Modern Library.
    Born to parents Ernst and Miriam (née Brudno), she was raised in New York City and spent time at a boarding school in Montreal. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. She graduated in 1970 with a M.A. in art history