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- In Save Me the Plums, award-winning food writer Ruth Reichl’s poignant and hilarious chronicle of her stint as the last editor-in-chief of the venerable epicurean journal Gourmet, a colorful cast of editors, managers, writers, and cooks takes readers along on a spellbinding journey into the glamorous world of magazine publishing and leaves them as wonderfully sated as at the end of a five-course Parisian meal.
- Reichl has won six James Beard Awards for her food writing, and countless readers’ hearts with her engaging series of memoirs. Now available in paperback, th.
- A juicy memoir ripe for all seasons. November’s food book pick is Save Me the Plums: My Gourmet Years by Ruth Reichl. Many mourned the abrupt shuttering of Gourmet magazine in 2009. (Kim Severson’s essay for the New York Times on its close is a great read.) This memoir of Reichl’s time as the magazine’s final editor-in-chief provides a deeply satisfying look back at the magazine, with.
- 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.
When it becomes routine it loses its allure.”. ― Ruth Reichl, Save Me the Plums: My Gourmet Memoir. “The more stars in your itinerary, the less likely you are to find the real life of another country.
Ruth Reichl’s Save Me the Plums is a riveting account—equal parts moving and gossipy—of her decade-long stay in the high-stakes world of magazine publishing at Condé Nast during the golden age of print media.
What does this ZIP Reads Summary Include?
- Synopsis of the original book
- Key takeaways from each chapter
- Personal stories and details from Ruth's life and work
- A look at the inner workings of the high-stress publishing industry
- Editorial Review
- Background on Ruth Reichl
Save Me The Plums Poem
About the Original Book:
In Save Me the Plums, award-winning food writer Ruth Reichl’s poignant and hilarious chronicle of her stint as the last editor-in-chief of the venerable epicurean journal Gourmet, a colorful cast of editors, managers, writers, and cooks takes readers along on a spellbinding journey into the glamorous world of magazine publishing and leaves them as wonderfully sated as at the end of a five-course Parisian meal.
Save The Plums For Me
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