Save Me the Plums: My Gourmet Memoir Audiobook (Free)

NEW YORK TIMES BESTSELLER • Trailblazing meals writer and beloved cafe critic Ruth Reichl took the job (and the risk) of an eternity when she entered the high-stakes world of magazine publishing. Today, for the very first time, she chronicles her groundbreaking tenure as editor in main of Gourmet.

“A must for just about any food fan . Reichl is certainly a warm, personal article writer. She peels back again the drape to a attractive time of magazine-making. You’ll tear through this memoir.”-Refinery29

NAMED about Save Me the Plums: My Gourmet Memoir ONE OF THE BETTER BOOKS OF THE YEAR BY REAL SIMPLE AND GOOD HOUSEKEEPING

When Condé Nast provided Ruth Reichl the very best position at America’s oldest epicurean magazine, she dropped. She was a article writer, not a supervisor, and experienced no inclination to be anyone’s boss. However Reichl have been reading Premium since she was eight; it got inspired her profession. How could she say no?

This is the story of the previous Berkeley hippie getting into the corporate world and worrying about dropping her soul. It is the tale of as soon as restaurants became an important part of well-known culture, a period when the rise from the farm-to-table movement changed, forever, the way we eat. Visitors will meet renowned chefs like David Chang and Eric Ripert, idiosyncratic authors like David Foster Wallace, and a colorful band of editors and art directors who, under Reichl’s command, transformed stately Gourmet into a cutting-edge publication. This is the golden age of printing media-the last spendthrift gasp prior to the Internet switched the magazine globe upside down.

Complete with dishes, Conserve Me the Plums can be a personal trip of a female coming to terms with being in control and producing a mark, following a passion and holding on to her dreams-even when she ends up in a place she never likely to be.

Compliment for Save Me personally the Plums

“Poignant and hilarious . . . just delicious . . . Each providing of publication folklore is worth savoring. Actually, Reichl’s story is normally juicier than a Peter Luger porterhouse. Dig in.”-The New York Times Book Review

“Within this clever, coming in contact with, and dishy memoir . . . Ruth Reichl recalls her years in the helm of Gourmet magazine with apparent eyes, a sense of humor, and some very appealing dishes.”-Town & Country

“In the event that you haven’t picked up food composing queen Ruth Reichl’s new publication, Save Me the Plums, I highly recommend you repair that problem. . . . Reichl is within top form and prepared to dish, with every section seeming like a dedicated behind-the-scenes documentary alone.”-Soleil Ho, San Francisco Chronicle