Save Me the Plums is a memoir by Ruth Reichl of her days as Editor-In-Chief at Gourmet Magazine. As a child, Ruth found a copy of Gourmet Magazine, and the swordfish coming out of the water on the cover captured her attention. She savored the magazine page by page, resulting in the beginning of her love affair with food and the magazine. She began her career as a food critic for New York Times but then Conde Naste approached her to become Editor-in-chief of Gourmet. She was a writer and wasn’t looking to become a manager, so she told them they didn’t want her and she wasn’t interested. After a couple of approaches, she finally accepted the job.
I did not inherit the good cooking gene from my mother who is a wonderful cook, so I was surprised how much I liked a book involving a food magazine. What I found fascinating, though, was Ruth’s career. I would have loved having someone pursuing me to offer me the job of a lifetime. I also found it interesting how she maneuvered through her career and getting a glimpse into how a magazine is put together. Ruth felt the magazine was old fashioned when she started and tried to make it more current. If you are a foodie, you will recognize some of the players in the book which I’m sure would make it even more enjoyable. The book also has recipes from the magazine included. The hostess for my bookgroup prepared some of the recipes which were delicious.
My Rating: 3.5 Stars