Save Me the Plums

Save Me the Plums

My Gourmet Memoir

Book - 2019
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Random House, Inc.
NEW YORK TIMES BESTSELLER • Trailblazing 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 her groundbreaking tenure as editor in chief of Gourmet.

“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—Refinery29 (The Best New Books of April 2019)

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

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 like David Chang and Eric Ripert, idiosyncratic writers like 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.

Praise for Save Me the Plums

“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”The New York Times Book Review

“In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.”Town & Country (The Must-Read Books of Spring 2019)

“If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”—Soleil Ho, San Francisco Chronicle

Baker & Taylor
The journalist and author chronicles her groundbreaking tenure as editor-in-chief of Gourmet magazine and her work with legendary fellow epicureans to transform how America thinks about food.

& Taylor

The six-time James Beard Award-winning journalist and best-selling author of My Kitchen Year chronicles her groundbreaking tenure as editor-in-chief of Gourmet magazine and her work with legendary fellow epicureans to transform how America thinks about food.

Publisher: New York : Random House, [2019]
Edition: First edition
ISBN: 9781400069996
Branch Call Number: B REICHL 2019
Characteristics: pages cm


From the critics

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Jun 14, 2019

Note: Reichl is interviewed in the "By the Book" section of the New York Times Book Review (May 5, 2019).

May 10, 2019

If I had it to do all over again I'd aim for a career like Ruth Reichl's... maybe a life like Ruth Reichl's. Even if her life isn't as magical as she always makes it seem, she sells it well enough to convince me otherwise. This wasn't my favorite of her books but I still enjoyed it. RIP Gourmet Magazine.

May 04, 2019

three michelin stars. ruth reichl is such a pleasant raconteur who makes you want to immediately eat something to excite your senses.

Bunny_Watson716 May 01, 2019

I loved reading Ruth Reichl's memoir of her time working at Gourmet, and it brought back some happy memories of issues that I had read in the past - including the Paris one that I took with me the first time I travelled to France. If you love reading about food and wine, place your hold today. You won't be disappointed.

Beaverton_JennieC Apr 25, 2019

No one can evoke the flavors, smells, textures and emotions of food in writing quite like Ruth Reichl. Wielding a pen as easily as she would a chef's knife, in her new memoir she regales us with stories from her time as editor-in-chief of Gourmet magazine. If you have read her previous memoirs, you know that Reichl is a wickedly good storyteller. She is funny and warm and a keen observer of human behavior, especially in the context of the foodie world. Save Me the Plums is the kind of book you'll devour in a day or two--each chapter a delicious morsel that will linger on your tongue long after you turn the last page.

Apr 20, 2019

Gourmet Magazine was a wonderful publication before Ruth Reichl. The descent was quite rapid as nothing was the same. The focus was totally redesigned and the result was predictable. No food publication has yet taken its place.

debwalker Apr 18, 2019

From the foodie's foodie - the journey with a passion for food.

Mar 15, 2019

I love Ruth Reichl's memoirs and this latest might be one of my favorites. The story of how she became the editor of Gourmet only to see it closed on her watch provides a lot of great backstory to the book she wrote afterwards, My Kitchen Year, which is an wonderful collection of essays and recipes and a testament to the healing power of cooking. Save Me the Plums is full of mouth-watering descriptions of food but also considers the economic, social, and personal impacts of food, publishing, and jumping into a job you didn't know you wanted and don't feel qualified for, but turning it into something amazing.


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