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Save Me the Plums: My Gourmet Memoir de Ruth…
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Save Me the Plums: My Gourmet Memoir (edição: 2020)

de Ruth Reichl (Autor)

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7054632,827 (3.94)44
Biography & Autobiography. Cooking & Food. Essays. Nonfiction. HTML: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. Youll tear through this memoir.Refinery29

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple Good Housekeeping Town & Country

When Cond Nast offered Ruth Reichl the top position at Americas oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyones 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 Reichls leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print mediathe 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 dreamseven 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, Reichls 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

If you havent picked up food writing queen Ruth Reichls 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.
… (mais)
Membro:bailey134520
Título:Save Me the Plums: My Gourmet Memoir
Autores:Ruth Reichl (Autor)
Informação:Random House Trade Paperbacks (2020), Edition: Reprint, 304 pages
Coleções:Sua biblioteca
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Save Me the Plums: My Gourmet Memoir de Ruth Reichl

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Mostrando 1-5 de 45 (seguinte | mostrar todas)
Ruth Reichl is one of those famous people that I wish I knew in real life so we could just hang out. She seems no nice and fun and the way she writes about food makes me think maybe I could actually, willingly, eat pig brains or rabbits cooked in their own blood if only I was dining with Ruth.

This particular memoir is about her unexpected stint as editor in chief at Gourmet magazine and I liked it as much as her other books.

I’m not sure if this book is really for everyone but if you enjoy food writing or her, I think this is a winner. ( )
  hmonkeyreads | Jan 25, 2024 |
Enjoyable and interesting read about working at Condé Nast and Gourmet magazine. ( )
  ellink | Jan 22, 2024 |
I never read Gourmet Magazine with any regularity so I am not sure what attracted me to Ruth Reichl's memoir about her decade-long tenure as its editor, right up until it ceased publication. But it has been sitting on the shelf for some time along with a few other food-related books and memoirs and it seemed like an easy read for a recent vacation at the shore.

While Reichl does cook and includes recipes in the book, she is primarily a food journalist and was writing restaurant reviews for the New York Times when she was asked to join Gourmet. While I wasn't as familiar with the food publishing crowd, I certainly recognized the names of many famous and infamous chefs. She knows how to tell a good story and how to make your mouth water with her descriptions of food.

She has written several books and I have her older memoir of being a restaurant critic on my iPad and may read it sooner rather than later. ( )
  witchyrichy | Nov 29, 2023 |
I love anything written by this woman! Fiction or not, she masters a story and adds recipes! Yes, I was constantly hungry, but I also ordered a fabulous cookbook to learn how to make the best, easiest butter tomato sauce. Even adding in a health condition her young son had that made him only want to eat white food for years and being patient and grateful when it subsided for him. Great book, wonderful family story! ( )
  mchwest | Nov 10, 2023 |
This memoir begins when the author discovered an old issue of Gourmet magazine as a child continues on through the demise of the same magazine she then headed. There are interesting anecdotes as well as a few recipes. Reichl recounts her various jobs and travels. She discusses how her career affected her family and the raising of her son. For anyone interested in a behind the scene look at the restaurant and food magazine industry, this is an interesting and eye opening memoir. ( )
  Maydacat | Sep 19, 2023 |
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I have eaten 
the plums
that were in 
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold
—William Carlos Williams,
"This Is Just to Say"
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For Laurie Ochoa, who has made every writer she's ever worked with look better, and Jonathan Gold, who blazed a path for an entire generation of food writers. I couldn't have done it without you.
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I was eight years old when I first found the magazine, sitting on the dusty wooden floor of a used-book store.
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Biography & Autobiography. Cooking & Food. Essays. Nonfiction. HTML: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. Youll tear through this memoir.Refinery29

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple Good Housekeeping Town & Country

When Cond Nast offered Ruth Reichl the top position at Americas oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyones 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 Reichls leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print mediathe 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 dreamseven 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, Reichls 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

If you havent picked up food writing queen Ruth Reichls 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.

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