{"product_id":"9780525610625","title":"Save Me the Plums","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • 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 \u003ci\u003eGourmet.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e“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.”—\u003ci\u003eRefinery29\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY \u003ci\u003eReal Simple \u003c\/i\u003e• \u003ci\u003eGood Housekeeping \u003c\/i\u003e• \u003ci\u003eTown \u0026amp; Country\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e 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 \u003ci\u003eGourmet\u003c\/i\u003e since she was eight; it had inspired her career. How could she say no?\u003cbr\u003e\u003cbr\u003e 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 \u003ci\u003eGourmet \u003c\/i\u003einto 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.\u003cbr\u003e\u003cbr\u003e Complete with recipes, \u003ci\u003eSave Me the Plums\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSave Me the Plums\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of \u003ci\u003eGourmet\u003c\/i\u003e magazine with clear eyes, a sense of humor, and some very appealing recipes.”\u003cb\u003e—\u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e“If you haven’t picked up food writing queen Ruth Reichl’s new book, \u003ci\u003eSave Me the Plums\u003c\/i\u003e, 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.”\u003cb\u003e—Soleil Ho, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e","brand":"Reichl, Ruth","offers":[{"title":"Paperback (Biography)","offer_id":44540371402976,"sku":"","price":13.2,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0330\/3125\/8248\/files\/BNCImageAPI_2a3b54d0-f9e5-42b8-ad64-530353bd1467.jpg?v=1703773851","url":"https:\/\/agricola-street-books.myshopify.com\/products\/9780525610625","provider":"Agricola Street Books","version":"1.0","type":"link"}