Her new memoir, Save Me the Plums (April 2, Penguin Random House), details her reign, which began when Gourmet’s core audience was the second-houses-with-horses set and lasted through a decade of ever-expanding horizons. Levine sold Serious Eats and made a little money. Or maybe it was a learned skill to improvise like mad when necessary (Levine, in fact, studied music in college and produced jazz concerts in his early career). In April 1999, Reichl became editor-in-chief of America’s original food magazine, Gourmet. Get the latest free and promoted books here. . "Save Me the Plums" focuses on her years as the editor in chief of Gourmet magazine. Link up and share! Your recently viewed items and featured recommendations, Select the department you want to search in, This title is not currently available for purchase. The book also includes a few recipes that relate to … BookBongo is run by Cold Peak Media, Ltd. As an Amazon Associate we earn from qualifying purchases. As writers, Reichl and Levine are polar opposites. DISCLAIMER: This book is intended as a companion to, not a replacement for, Save Me the Plums ZIP Reads is wholly responsible for this content and is not associated with the original author in any way. Reichl endorsed doing it the right way; whether a recipe was simple or ambitious, she urged readers to learn more about what they were doing in the kitchen. But Reichl was the editor in charge when Condé Nast killed off Gourmet in 2009, a victim of the Great Recession and a dramatic shift in advertising dollars. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. “Save Me the Plums” — an allusion to William Carlos Williams’s sweet stanzas — depicts Reichl’s own wild ride as editor of Gourmet magazine, back when its parent company, Condé Nast, still had clout, glamour and enough bank to hire Frank Gehry to design its cafeteria. “They were befuddled by the Internet, and rightfully so.”. 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. She is the author of tweets that read like verse, and he is New York’s culinary cartographer, whose prose sometimes comes across like a series of exclamation points. Reichl was also the first print magazine editor to hire a full-time video producer to capture the work of a test kitchen and share simple tricks for, say, boning a fish. . Save Me the Plums | A Guide to the Book by Ruth Reichl. simply delicious . The year before, it lost $120 million, according to the New York Times. Have a confidential tip for our reporters? Summary & Analysis of Save Me the Plums: My Gourmet Memoir | A Guide to the Book by Ruth Reichl. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. “Ed was full of opinions: I should be buying this olive oil instead of that, my coffee should come from next door, and he did not approve of my choice of smoked salmon,” Reichl wrote in “Garlic and Sapphires.” “But his enthusiasm was so infectious that I couldn’t be annoyed.”, Kwame Onwuachi’s new memoir is a must-read on what it’s like to be a young, black chef in America. But from the 1990s to the late 2000s, New York’s social world spun around AnnaGraydonDavidPaige (the first names of the editors at Vogue, Vanity Fair, the New Yorker, and Architectural Digest, respectively). Reichl’s job had perks that Levine could only imagine in his wildest dot-com IPO fantasies: a company car, with a driver. Does this book contain inappropriate content? Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. A clothing allowance. The most important news stories of the day, curated by Post editors and delivered every morning. DISCLAIMER: This book is intended as a companion to, not a replacement for, Save Me the Plums ZIP Reads is wholly responsible for this content and is not associated with the original author in any way. Food sites may look huge from the outside, but from the inside they can feel small and perpetually on the verge of collapse. https://pollycastor.com/2019/08/09/save-me-the-plums-book-review-with-recipes Levine perhaps did something even bolder: He shifted the balance of power at Serious Eats away from food and dining guides and toward recipes, thanks largely to two gifted writers and cooks, Stella Parks and J. Kenji López-Alt. In April 1999, Reichl became editor-in-chief of America’s original food magazine, Gourmet. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. By signing up you agree to our Terms of Use and Privacy Policy. (Wallace’s article on the ethics of killing shellfish at the Maine Lobster Festival became the title essay in his book Consider the Lobster.) To get the free app, enter your mobile phone number. “Food sites are huge.”. If you'd like to purchase the original book, please paste this link in your browser: https://amzn.to/2KtvJbj. 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. Although her megaphone is smaller, her voice remains one of the most trusted in our disparate food universe. DISCLAIMER: This book is intended as a companion to, not a replacement for, Save Me the Plums ZIP Reads is wholly responsible for this content and is not associated with the original author in any way. Yet something about their emotional makeup allowed Reichl and Levine to muddle through circumstances that would have felled more timorous souls. Whatever it is, Reichl and Levine summoned it at Gourmet and Serious Eats. Reichl, on the other hand, practically had to be dragged from the Times to edit Gourmet magazine. One is a tale about the perils of Old Media, the other is a tale about the perils of New Media. If you are the author, publisher, or representative of the original work, please contact info@zipreads.co with any questions or concerns.

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