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Learn moreBookseller recommendation
“In her new memoir, trendsetting food writer and editor Ruth Reichl writes lovingly of the full-blast creativity of her 10 years as editor-in-chief of Gourmet. By book’s end, you’ll miss the storied and groundbreaking magazine, but you’ll be grateful she shared the tale of how its outstanding roster of writers, photographers, designers, and cooks transformed how we look at food. Reichl takes readers behind the scenes as chefs became rock stars, as writers like David Foster Wallace reshaped food writing, and as she fought to save the magazine she adored. A beloved writer with an enviable career, Reichl reminds us that although things may change, simple, honest pleasures — like a perfect plum — endure and make life rich.”
— Mary Vermillion • Village Books
Bookseller recommendation
“Disclosure: I am not a foodie even though I am married to a former chef. What sparked my interest in Save Me The Plums was the subject - Gourmet Magazine. Although neither of my parents could cook to save their lives, we always proudly displayed and saved every copy of Gourmet Magazine that came with our yearly subscription. I listened to the audio which is read by the author, Ruth Reichl, who went from food critic to editor in chief of Gourmet Magazine. Most times, I don't like the author reading their own books because of the poor delivery. Not in this case - Reichl does a fabulous job with her reading. The details of the inner workings of Conde Nast were fascinating. Although she was not a self-proclaimed feminist, she knew instinctively how to handle tense situations as well as difficult people. I enjoyed hearing about everything from the strong personalities of the staff to the beautiful offices and test kitchen. There are also mouthwatering recipes included in this memoir. I may not have been a foodie when I began Save The Plums but thanks to Ruth Reichl, I have a whole new appreciation for food and a successful food magazine. I highly recommend this delicious memoir.”
— Melinda • Buttonwood Books and Toys
Bookseller recommendation
“Ruth Reichl's latest memoir is delectable! The audio was superb. For readers who enjoy behind the scenes, travel, and food. Loved it! ”
— Jessica • Main Street Books Davidson
Bookseller recommendation
“I really enjoyed this giant love letter from Ruth Reichl to Gourmet Magazine, her co-workers and her family. I’ve always enjoyed Reichl’s voice in her cookbooks and memoirs and this is no different. I listened to this and Reichl read it herself. Just as enjoyable was listening to her read aloud the recipes in the book.the story about how she first joined the magazine and how she changed it was fascinating to listen to. I’ve flipped through Gourmet over the years and made some fantastic dishes from it. It’s a shame and shameful how the powers that be closed the magazine so suddenly and without notice to the staff or readers. It’s time for me to revisit her last cookbook (which she wrote after the magazine shut down).”
— Audrey • Belmont Books
Bookseller recommendation
“You may be cleaning your house or walking your dog, but Ruth Reichl will take you away --to New York, Paris, and the world's best restaurants in her own narration of her years with Gourmet Magazine. Ruth is a consummate storyteller, and if you've read her earlier memoirs you MUST experience this latest; she adds to her mother's story (remember Tender At the Bone?) inserts recipes, and dishes on some prominent names in publishing and food. I'm so glad Ruth read her book to us; I felt like we'd spent the afternoon at a sidewalk cafe.”
— Cheryl • Book Passage
NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair
In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet.
A BEST BOOK OF THE YEAR: Real Simple, Good Housekeeping, Town & Country
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.
Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.
Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.
Reviews
“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—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) Expand reviews