There is a $5.00 charge to participate in our book groups, fully redeemable for merchandise in the store.
Longtime book group leader Judy levin leads us in a discussion of Save Me the Plums: My Gourmet Memoir by food writer and memorist Ruth Reichl.
Praise for the Book:
"A delicious insider account of the gritty, glamorous world of food culture." --Vanity Fair
"Intensely evocative . . . Reichl is one of the best food writers of our era." --Vox
"[Reichl's] voice remains one of the most trusted in our disparate food universe." --Bloomberg
"Save Me the Plums sweeps the reader up in the intoxicating splendor of Gourmet in its glory days, when the smart set was in it for the food, the friendship, and the big new ideas. This is the rare case of an amazing writer living an amazing life, with a book that's the party I never wanted to end." --Ann Patchett, #1 New York Times bestselling author of Commonwealth
"Save Me the Plums is Reichl's account of those halcyon times at Condé Nast before the ax fell. . . . It's a study in magazine-making, earnest ambition, disappointment, and reinvention. It's also supremely readable. . . . She's gathering up the reader in her pocket and taking them along for the ride." --The Boston Globe
"A lively, sweet-and-sour memoir . . . a fun-to-read romp through a time when glossy monthly magazines reigned supreme and when top editors ruled the magazines with royal privilege." --New York Post
"Ruth Reichl is the best sort of storyteller--intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it's a brilliant tale. Every page is rich and delicious; the book is such a treat!"-- Susan Orlean, New York Times bestselling author of The Library Book
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.