We look forward to seeing you on your next visit to the library. Find a location near you.

Save Me the Plums: My Gourmet Memoir
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

Book Cover
Your Rating: 0 stars
Star rating for

Average user rating: 4.4 stars
User ratings:
5 star
 
(3)
4 star
 
(4)
3 star
 
(0)
2 star
 
(0)
1 star
 
(0)
Published:
Random House Publishing Group 2019
Status:
Checked Out

Description

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.

Also in This Series

Formats

Adobe EPUB eBook
Works on all eReaders (except Kindles), desktop computers and mobile devices with reading apps installed.
Kindle Book
Works on Kindles and devices with a Kindle app installed.
OverDrive Read
Need Help?
If you are having problem transferring a title to your device, please fill out this support form or visit the library so we can help you to use our eBooks and eAudio Books.

More Like This

Other Editions and Formats

More Copies In LINK+

Loading LINK+ Copies...

More Details

Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/02/2019
Language:
English
ISBN:
9780679605232
ASIN:
B07H74F4XN

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation (style guide)

Ruth Reichl. (2019). Save Me the Plums: My Gourmet Memoir. Random House Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

Ruth Reichl. 2019. Save Me the Plums: My Gourmet Memoir. Random House Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

Ruth Reichl, Save Me the Plums: My Gourmet Memoir. Random House Publishing Group, 2019.

MLA Citation (style guide)

Ruth Reichl. Save Me the Plums: My Gourmet Memoir. Random House Publishing Group, 2019.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

Copy Details

LibraryOwnedAvailable
Shared Digital Collection20

There are 2 holds on this title.

Staff View

Grouped Work ID:
5772a9d5-7d01-60a7-5151-52ff8ae42bac
Go To Grouped Work
Needs Update?:
No
Date Added:
Mar 29, 2019 08:59:13
Date Updated:
Mar 16, 2023 13:57:39
Last Metadata Check:
Jul 21, 2024 21:28:50
Last Metadata Change:
Jul 08, 2024 18:11:45
Last Availability Check:
Jul 21, 2024 21:28:53
Last Availability Change:
Jul 21, 2024 21:28:53
Last Grouped Work Modification Time:
Jul 24, 2024 14:34:58

OverDrive Product Record

images
    • cover:
        • href: https://img1.od-cdn.com/ImageType-100/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG100.JPG
        • type: image/jpeg
    • thumbnail:
        • href: https://img1.od-cdn.com/ImageType-200/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG200.JPG
        • type: image/jpeg
    • cover150Wide:
        • href: https://img1.od-cdn.com/ImageType-150/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG150.JPG
        • type: image/jpeg
    • cover300Wide:
        • href: https://img1.od-cdn.com/ImageType-400/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG400.JPG
        • type: image/jpeg
formats
      • identifiers:
            • type: ISBN
            • value: 9780679605232
            • type: PublisherCatalogNumber
            • value: 210646
      • name: Adobe EPUB eBook
      • id: ebook-epub-adobe
      • identifiers:
            • type: PublisherCatalogNumber
            • value: 210646
            • type: ASIN
            • value: B07H74F4XN
      • name: Kindle Book
      • id: ebook-kindle
      • identifiers:
            • type: ISBN
            • value: 9780679605232
            • type: PublisherCatalogNumber
            • value: 210646
      • name: OverDrive Read
      • id: ebook-overdrive
otherFormatIdentifiers
      • type: ISBN
      • value: 9780812982381
mediaType
eBook
primaryCreator
    • role: Author
    • name: Ruth Reichl
isOwnedByCollections
True
title
Save Me the Plums
dateAdded
2019-03-29T14:53:00Z
contentDetails
      • href: https://link.overdrive.com/?websiteID=141&titleID=4395625
      • type: text/html
      • account:
          • name: Sacramento Public Library (CA)
          • id: 1151
sortTitle
Save Me the Plums My Gourmet Memoir
crossRefId
4395625
subtitle
My Gourmet Memoir
id
6C225C93-179F-42EC-A14E-2BFEC09E37D0
starRating
4

OverDrive MetaData

isPublicDomain
False
formats
      • fileName: SaveMethePlums_9780679605232_4395625
      • partCount: 0
      • fileSize: 2072561
      • identifiers:
            • type: ISBN
            • value: 9780679605232
            • type: PublisherCatalogNumber
            • value: 210646
      • rights:
            • type: Copying
            • value: 0
            • type: Printing
            • value: 0
            • type: Lending
            • value: 0
            • type: ReadAloud
            • value: 0
            • type: ExpirationRights
            • value: 0
      • name: Adobe EPUB eBook
      • isReadAlong: False
      • id: ebook-epub-adobe
      • onSaleDate: 4/2/2019
      • samples:
            • source: From the book
            • formatType: ebook-overdrive
            • url: https://samples.overdrive.com/?crid=6c225c93-179f-42ec-a14e-2bfec09e37d0&.epub-sample.overdrive.com
      • fileName: SaveMethePlums_4395625
      • partCount: 0
      • fileSize: 0
      • identifiers:
            • type: PublisherCatalogNumber
            • value: 210646
            • type: ASIN
            • value: B07H74F4XN
      • name: Kindle Book
      • isReadAlong: False
      • id: ebook-kindle
      • onSaleDate: 4/2/2019
      • samples:
            • source: From the book
            • formatType: ebook-overdrive
            • url: https://samples.overdrive.com/?crid=6c225c93-179f-42ec-a14e-2bfec09e37d0&.epub-sample.overdrive.com
      • fileName: SaveMethePlums_9780679605232_4395625
      • partCount: 0
      • fileSize: 0
      • identifiers:
            • type: ISBN
            • value: 9780679605232
            • type: PublisherCatalogNumber
            • value: 210646
      • name: OverDrive Read
      • isReadAlong: False
      • id: ebook-overdrive
      • onSaleDate: 4/2/2019
      • samples:
            • source: From the book
            • formatType: ebook-overdrive
            • url: https://samples.overdrive.com/?crid=6c225c93-179f-42ec-a14e-2bfec09e37d0&.epub-sample.overdrive.com
keywords
      • value: Recipes
      • value: family
      • value: relationships
      • value: journalist
      • value: Biography
      • value: Friendship
      • value: Women in Business
      • value: Food
      • value: cookbooks
      • value: Cooking
      • value: recipe book
      • value: Writing
      • value: gourmet
      • value: Journalism
      • value: magazine
      • value: Autobiography
      • value: Memoirs
      • value: women
      • value: chef
      • value: Creativity
      • value: true story
      • value: publishing
      • value: biographies
      • value: cookbook
      • value: New York
      • value: Leadership
      • value: memoir
      • value: True stories
      • value: biographies and memoirs
      • value: conde nast
      • value: farm to table
      • value: food writing
      • value: food memoir
      • value: ruth reichl
      • value: Best books
      • value: mothers day gifts
      • value: gifts for mom
      • value: foodie gifts
      • value: cook books
      • value: memoir books
      • value: gifts for foodies
      • value: on cooking
      • value: ruth reichl books
creators
      • role: Author
      • fileAs: Reichl, Ruth
      • bioText: 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.
      • name: Ruth Reichl
imprint
Random House
publishDate
2019-04-02T00:00:00-04:00
isOwnedByCollections
True
title
Save Me the Plums
fullDescription
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.
reviews
      • premium: False
      • source: Susan Orlean, New York Times bestselling author of The Library Book
      • content: "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!"
      • premium: True
      • source: Kirkus
      • content:

        March 15, 2019
        The renowned food writer recounts her adventures as editor-in-chief of the noted epicurean magazine Gourmet in its last decade.A native New Yorker, Reichl (My Kitchen Year: 136 Recipes that Saved My Life, 2015, etc.) grew up reading the magazine, and food soon became her "own private way of looking at the world." While working as a chef in Berkeley, California, in the 1970s, she began writing about food, at New West and then the Los Angeles Times, before returning to New York to become the formidable restaurant critic for the New York Times. In 1999, at age 51, somewhat fearfully--she lacked magazine experience and faced managing a staff of 60--Reichl took the editorial helm of Gourmet, at six times her Times salary plus perks, with free rein from Condé Nast publisher Si Newhouse to revamp the staid magazine. In this fun, gossipy, and beguiling memoir, Reichl offers revealing glimpses of her parents, both introduced in earlier books, but the focus is on the heady process of "magazine making," which meant turning an old-fashioned book into a modern, edgy monthly. She describes the exhilaration of working with talented, quirky staffers, and she provides vivid snapshots of Condé Nast honchos, including publishers Newhouse (supportive) and Gina Sanders (who "relished" fights) as well as the "large, loud," yet appealing CEO Steve Florio, who regaled her with tales of Newhouse ("You know that Roy Cohn was his closest friend?"). Throughout, the author tells winning stories--of goings-on in the celebrated Condé Nast cafeteria, midnight parties for chefs, zany annual meetings, and providing food to 9/11 firefighters. Her success in introducing provocative articles like David Rakoff's "Some Pig," about Jews and bacon, and David Foster Wallace's classic "Consider the Lobster," on the ethics of eating, taught her that "when something frightens me, it is definitely worth doing." A dream job, it ended in the late-2000s recession, when declining ads forced the closing of the venerable publication.An absolutely delightful reading experience.

        COPYRIGHT(2019) Kirkus Reviews, ALL RIGHTS RESERVED.

      • premium: True
      • source: Library Journal
      • content:

        Starred review from April 1, 2019

        October 5, 2009, was a dark day for food lovers, when Gourmet magazine suddenly ceased publication. No one was more surprised than editor-in-chief Reichl, who had prevailed over its revitalization. This latest memoir focuses on the author's wild ride after leaving her post as restaurant critic for the New York Times to take on the unexpected challenge of leading Gourmet. Initially hesitant and feeling woefully unprepared, Reichl finds herself in the alternative universe of Condé Nast: luxurious, fashionable, and status-conscious in a way that Berkeley-loving, frizzy-haired Reichl never aimed to be. Yet it's her love of what the magazine had been in her youth and could be again--progressive, thoughtful, and forward-thinking--that drives her. During Reichl's tenure Gourmet published some of the most memorable food essays of the early millennium and broke new ground in design and presentation. She offers sharp observations about the magazine world, but none of this is about blame. VERDICT This look back in time will appeal to Reichl's many fans, foodies, as well as general readers. It's part elegy, part picaresque for a recent history that already feels like another era after the Great Recession and the evolution of digital publishing.--Devon Thomas, Chelsea, MI

        Copyright 2019 Library Journal, LLC Used with permission.

      • premium: True
      • source: Booklist
      • content:

        March 1, 2019
        Gourmet's final editor reflects on the tumultuous years (1999-2009) she spent at the magazine's helm, transitioning from powerful New York Times restaurant critic to managing a complex editorial job for a periodical in crisis. When Reichl took over Gourmet, it had been absorbed into the world of Cond� Nast. At the time, Cond� heir S. I. Newhouse needed to expand Gourmet's audience beyond consumers of luxury goods and lifestyles: from gourmets and gourmands to the suddenly burgeoning world of foodies; from households that had salaried cooks to eager, informed people who cooked for themselves and ate in ethnic restaurants as a matter of course. Reichl's coterie of ambitious Manhattanite editors contributed both new style and substance to the magazine, recruiting edgy, avant-garde writers on the order of David Foster Wallace. But just as the magazine seemed poised to triumph, the advent of the internet and an economic downturn combined to deliver the magazine's deathblow. Reichl's sharp eye and descriptive gifts render both food and people vital. A few recipes support her text's narrative.HIGH-DEMAND BACKSTORY: Author of several previous best-sellers, Reichl is one of the most recognizable names in food writing. Order enough to feed a crowd.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)

      • premium: True
      • source: Library Journal
      • content:

        Starred review from April 1, 2019

        October 5, 2009, was a dark day for food lovers, when Gourmet magazine suddenly ceased publication. No one was more surprised than editor-in-chief Reichl, who had prevailed over its revitalization. This latest memoir focuses on the author's wild ride after leaving her post as restaurant critic for the New York Times to take on the unexpected challenge of leading Gourmet. Initially hesitant and feeling woefully unprepared, Reichl finds herself in the alternative universe of Cond� Nast: luxurious, fashionable, and status-conscious in a way that Berkeley-loving, frizzy-haired Reichl never aimed to be. Yet it's her love of what the magazine had been in her youth and could be again--progressive, thoughtful, and forward-thinking--that drives her. During Reichl's tenure Gourmet published some of the most memorable food essays of the early millennium and broke new ground in design and presentation. She offers sharp observations about the magazine world, but none of this is about blame. VERDICT This look back in time will appeal to Reichl's many fans, foodies, as well as general readers. It's part elegy, part picaresque for a recent history that already feels like another era after the Great Recession and the evolution of digital publishing.--Devon Thomas, Chelsea, MI

        Copyright 2019 Library Journal, LLC Used with permission.

popularity
1660
links
    • self:
        • href: https://api.overdrive.com/v1/collections/v1L1BWwAAAA2I/products/6c225c93-179f-42ec-a14e-2bfec09e37d0/metadata
        • type: application/vnd.overdrive.api+json
    • shareInLibby:
        • href: https://link.overdrive.com/share?q=aRJDAMShdiw
        • type: text/HTML
id
6c225c93-179f-42ec-a14e-2bfec09e37d0
starRating
4
images
    • cover:
        • href: https://img1.od-cdn.com/ImageType-100/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG100.JPG
        • type: image/jpeg
    • thumbnail:
        • href: https://img1.od-cdn.com/ImageType-200/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG200.JPG
        • type: image/jpeg
    • cover150Wide:
        • href: https://img1.od-cdn.com/ImageType-150/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG150.JPG
        • type: image/jpeg
    • cover300Wide:
        • href: https://img1.od-cdn.com/ImageType-400/0111-1/{6C225C93-179F-42EC-A14E-2BFEC09E37D0}IMG400.JPG
        • type: image/jpeg
isPublicPerformanceAllowed
False
languages
      • code: en
      • name: English
subjects
      • value: Biography & Autobiography
      • value: Cooking & Food
      • value: Essays
      • value: Nonfiction
publishDateText
04/02/2019
otherFormatIdentifiers
      • type: ISBN
      • value: 9780812982381
mediaType
eBook
shortDescription
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...
sortTitle
Save Me the Plums My Gourmet Memoir
crossRefId
4395625
subtitle
My Gourmet Memoir
publisher
Random House Publishing Group
bisacCodes
      • code: BIO026000
      • description: BIOGRAPHY & AUTOBIOGRAPHY / Memoirs
      • code: BIO029000
      • description: Biography & Autobiography / Culinary
      • code: CKB030000
      • description: Cooking / Essays & Narratives