NEW YORK Moments BESTSELLER • Trailblazing food article writer and beloved restaurant critic Ruth Reichl took the job (and the chance) of a lifetime when she entered the high-stakes world of magazine publishing. Today, for the very first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.

“A must for any food enthusiast . Reichl is certainly a warm, personal writer. She peels back the drape to a glamorous period of magazine-making. You’ll rip through this memoir.”-Refinery29

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

When Condé Nast provided Ruth Reichl the top placement at America’s oldest epicurean magazine, she declined. She was a article writer, not a manager, and acquired no inclination to be anyone’s boss. Yet Reichl have been reading Gourmet since she was eight; it had inspired her career. How could she state no?

This is the story of a previous Berkeley hippie getting into the corporate world and fretting about losing her soul. It’s the tale of the moment restaurants became an important part of well-known culture, a period when the rise of the farm-to-table movement changed, forever, just how we eat. Readers will meet famous chefs like David Chang and Eric Ripert, idiosyncratic authors like David Foster Wallace, and a colourful band of editors and artwork 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 before the Internet switched the magazine globe upside down.

Complete with formulas, Save Me the Plums is definitely a personal journey of a female coming to conditions with being in charge and making a mark, carrying out a interest and holding on to her dreams-even when she ends up in a place she never expected to be.

Praise for Save Me personally the Plums

“Poignant and hilarious . . . basically delicious . . . Each offering of magazine folklore is worth savoring. In fact, Reichl’s story is definitely juicier when compared to a Peter Luger porterhouse. Dig in.”-The NY Times Book Review

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

“If you haven’t picked up food writing queen Ruth Reichl’s new publication, Save Me the Plums, I recommend you repair that problem. . . . Reichl is within top type and ready to dish, with every chapter seeming like a devoted behind-the-scenes documentary alone.”-Soleil Ho, SAN FRANCISCO BAY AREA Chronicle