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Save Me the Plums: My Gourmet Memoir von…
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Save Me the Plums: My Gourmet Memoir (2019. Auflage)

von Ruth Reichl (Autor)

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
5113536,875 (3.96)23
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 AND GOOD HOUSEKEEPING 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. 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… (mehr)
Mitglied:BookConcierge
Titel:Save Me the Plums: My Gourmet Memoir
Autoren:Ruth Reichl (Autor)
Info:Random House (2019), Edition: First Printing, 288 pages
Sammlungen:Deine Bibliothek
Bewertung:****
Tags:audio, book club, business, concierge, cooking, food, library, memoir, New York, strong women

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Save Me the Plums: My Gourmet Memoir von Ruth Reichl

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Digital audiobook read by the author.

Reichl has written before about her time as a food critic and about her mother, here she tackles the years she spent as editor-in-chief of Gourmet magazine.

I love her writing. It is nothing short of delicious. She is open, honest and insightful. She writes about not just what happened but how she felt about what was happening. Her bafflement and near terror at realizing she really had no idea about running a magazine comes through. As does her sheer delight in creating something new and exciting, in finding the right business colleagues to push the magazine in new directions.

And, as usual, she really excels when writing about food, whether is a “yaffy” moment of testing sloppy joe mix or experiencing a truly gourmet-qualify meal in a tiny French restaurant or even making a quick Spicy Chinese noodles snack for her son late at night. I may have gained 10 pounds just reading about her food experiences.

Reichl narrates the audiobook herself. I cannot imagine anyone else doing a better job of it. ( )
  BookConcierge | Sep 14, 2021 |
A picture of excess and snobbishness in magazine publication. A lot of the writing ("It had been far too long since I had worshiped at this particular altar" after eating a slice of fresh mozzarella) (" a mushroom risotto ball that crackled in my mouth, leaving a haunting earthly flavor in its wake") was a bit over the top for me.
( )
  debfung | Jul 12, 2021 |
From the outset, Reichl acknowledges her discomfort of moving into the corporate world, and indeed, it is a world that is foreign to me as well. I found my attention straying during the more business-y parts, but dang, Reichl could write about the contents of a fetid dumpster in July, and I would line right up to find out what the fuss is about.

I have never been good about reading magazines, so the history and world of Gourmet was wholly alien to me. Is there/will there ever be an anthology of the essays Reichl talks about by literary writers? Publisher, please get on that. I know DFW's thing is out there, but I want to read them all! Especially Adichie's. ( )
  LibroLindsay | Jun 18, 2021 |
One of her best since Tender at the Bone. Good mixture of story and recipes. ( )
  FurbyKirby | Jan 5, 2021 |
I had mixed feelings but warmed up as I got about halfway through. Her sensory descriptions of food are a bit repetitive. I found her recall of interpersonal situations not credible or authentic, with a lot of mean kinds of details about other people and some gee whiz reactions by her. But overall she comes off as passionate and humble and curious and creative and generous and the story behind the scenes at Condé Nast moves along nicely. Don’t feel much impetus to seek out her other memoirs though. ( )
  steveportigal | Dec 31, 2020 |
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I have eaten 
the plums
that were in 
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold
—William Carlos Williams,
"This Is Just to Say"
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For Laurie Ochoa, who has made every writer she's ever worked with look better, and Jonathan Gold, who blazed a path for an entire generation of food writers. I couldn't have done it without you.
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I was eight years old when I first found the magazine, sitting on the dusty wooden floor of a used-book store.
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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 AND GOOD HOUSEKEEPING 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. 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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