Save Me the Plums

Save Me the Plums chronicles Ruth Reichl's decade as editor-in-chief of Gourmet magazine from 1999-2009. The memoir details her transition from restaurant critic to magazine head, capturing both the glamour and challenges of helming America's oldest food publication. The narrative follows Reichl as she works to modernize the venerable magazine while preserving its core identity. Her story intersects with major cultural shifts in food media, publishing, and American culinary culture during a pivotal period that saw the rise of celebrity chefs and food television. Behind-the-scenes glimpses of magazine life, recipe testing, international travel, and high-stakes publishing decisions form the backbone of this industry insider account. Reichl includes personal stories about her family life and relationships with food world luminaries, along with observations about the changing media landscape. The memoir serves as both a document of print journalism's last golden age and an exploration of how food writing evolved from a niche interest to mainstream cultural currency. Through Reichl's experiences, readers gain insight into questions of authenticity, tradition, and innovation in both publishing and gastronomy.

Readers appreciate Reichl's behind-the-scenes look at Gourmet magazine's final decade and her personal journey as editor-in-chief. Many cite her engaging storytelling style and descriptions of the publishing industry's transformation during the 2000s. What readers liked: - Detailed food descriptions and recipes - Cultural history of magazine publishing - Authentic portrayal of career transitions - Balance of personal and professional stories What readers disliked: - Some found the narrative self-focused - Several wanted more depth about magazine's closure - A few noted repetitive content from her previous books Ratings: Goodreads: 4.1/5 (22,000+ ratings) Amazon: 4.6/5 (1,200+ ratings) Reader quotes: "Like sharing a meal with an old friend" - Goodreads reviewer "Too much about her feelings, not enough about Gourmet" - Amazon reviewer "Perfect blend of food writing and memoir" - LibraryThing review

Kitchen Confidential by Anthony Bourdain A chef's raw memoir chronicles the hidden world of restaurant kitchens, culinary ambition, and the transformation of food culture in New York City.

Blood, Bones & Butter by Gabrielle Hamilton The chef-owner of Prune restaurant recounts her path from rural Pennsylvania through global kitchens to running her own establishment in Manhattan.

The Tenth Muse by Judith Jones An editor at Knopf shares her experiences discovering Julia Child and shaping American food writing while navigating the male-dominated publishing industry.

My Life in France by Julia Child Julia Child's memoir details her journey from California to Paris, where she discovered French cuisine and launched her career as a cooking authority.

Garlic and Sapphires by Ruth Reichl A former New York Times restaurant critic reveals the elaborate disguises and tactics used to maintain anonymity while reviewing Manhattan's finest restaurants.

🍽️ Ruth Reichl served as the last Editor-in-Chief of Gourmet Magazine before its sudden closure in 2009, ending the publication's 68-year run in print. 📝 Before becoming a food critic and editor, Reichl worked as a chef and restaurant co-owner of a collectively-owned restaurant in Berkeley, California during the 1970s. 🌟 The book's title "Save Me the Plums" comes from William Carlos Williams' poem "This Is Just To Say," which is about stolen plums from an icebox. 📚 The memoir reveals that Reichl initially turned down the Gourmet editor position multiple times, doubting her ability to transition from restaurant critic to magazine editor. 🍴 During her tenure at Gourmet, Reichl revolutionized food journalism by publishing groundbreaking articles on controversial topics like the treatment of tomato farmers in Florida and the ethical implications of foie gras production.