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Save Me the Plums: My Gourmet Memoir Ruth Reichl : Download PDF

Ruth Reichl

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.

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. And 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.

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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. and 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.

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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. and yet . . . reichl had been reading gourmet since she was eight; it had inspired her career. how could she say no?

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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. and yet . . . reichl had been reading gourmet since she was eight; it had inspired her career. how could she say no?

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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. and yet . . . reichl had been reading gourmet since she was eight; it had inspired her career. how could she say no?

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Trailblazing food writer and beloved restaurant critic ruth reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. now, for the first time, she chronicles her groundbreaking tenure as editor in chief of gourmet, during which she spearheaded a revolution in the way we think about food.

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. and 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.

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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. and 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.

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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. and 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.

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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. and 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.

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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. and 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.
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