.com Review
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An Best Book of April 2019: (
//www..com/b/?node=17143709011 ) When Gourmet magazine closed its
doors, no one was more surprised than its editor-in-chief, Ruth
Reichl. Reichl’s previous release, My Kitchen Year, is a cookbook
of the recipes that saw her through this sudden and heartbreaking
change. Save Me the Plums is a memoir of how Reichl came to be at
the magazine she’d pored over as a child, how she transformed it
from a stuffy relic of the old guard into a publication that
embraced a new culinary era, and how Gourmet magazine met its
end. Reichl is a marvelous writer, and in Save Me the Plums
readers experience her exhilarating journey from New York Times
restaurant critic, to the farm-to-table movement of Los Angeles,
and finally to the job she never expected to get: editor-in-chief
of Gourmet. Reichl’s passion for the role food plays in our lives
is evident on every page, including a smattering of recipes that
complement the narrative. Save Me the Plums is a book not only
about a changing food culture, but also about a woman taking on
new challenges, pushing boundaries, and hanging onto the sense of
wonder that started her on this road to begin with. A memoir to
savor. --Seira Wilson, Book Review
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Review
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“A delicious insider account of the gritty,
glamorous world of food culture.”—Vanity Fair
“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—, 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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