Save Me the Plums

<b><i>NEW YORK TIMES </i>BESTSELLER - A delicious insider account of the gritty glamorous world of food culture.--<i>Vanity Fair</i></b><br><b> </b><br><b>In this poignant and hilarious (<i>The New York Times Book Review</i>) memoir trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.<br></i></b><br><b>A BEST BOOK OF THE YEAR: <i>Real Simple Good Housekeeping Town & Country<br></i></b><br>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 <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no? <p/>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 <i>Gourmet </i>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. <p/>Complete with recipes <i>Save Me the Plums</i> 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.