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Save Me the Plums: My Gourmet Memoir - Paperback
Save Me the Plums: My Gourmet Memoir
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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
$18.00
Save Me the Plums: My Gourmet Memoir - Paperbackā
$18.00
Save Me the Plums: My Gourmet Memoir - Paperback
Save Me the Plums: My Gourmet Memoir
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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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Save Me the Plums: My Gourmet Memoir
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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
Author: Reichl, Ruth
Publication Date: 05/05/2020
Format: Paperback
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. You'll Tear Through This Memoir.--refinery29 Named One Of The Best Books Of The Year By Real Simple * Good Housekeeping * Town & Country When CondƩ 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. Praise For Save Me The Plums 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.--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 Haven't Picked Up Food Writing Queen Ruth Reichl's 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
