Review: Save Me the Plums by Ruth Reichl
About the author
Ruth Reichl is the former editor-in-chief of Gourmet Magazine and a major player in both the publishing world and food industry, rising to fame in the 90s and early aughts. I knew enough about her by name — garnered mainly from smarter friends and pop culture — but it wasn’t until Convesational’s editor invited me to hear her speak that I understood the hype. She’s obviously intelligent and lives in a world that carries so much intrigue (the publishing world of Manhattan), but she’s also warm and nurturing and funny as hell.
Why I wanted to read this book
The memoir genre is a particular favorite for me. One of my first was the autobiography of Tallulah Bankhead, and what a ride that was. [Fun Fact: did you know she had a long, on-again-off-again love affair with the woman who played Mammy in Gone with the Wind?] It got me hooked on the inside scoop, the scuttlebutt, the voyeuristic access into the lives of others. I belong to the Real World generation, so that adds up.
I’d read Reichl in column form, and I knew her book would carry that same ribbon of bohemian, thoughtful, descriptive talent. I knew it would be fully her, and not some bullshit ghost-written throw-away.
“When you attain my age you will understand one of life's great secrets: Luxury is best appreciated in small portions. When it becomes routine it loses its allure.”
Recommendation
🌟🌟🌟🌟🌟/ 5
I gained four pounds reading this book. Her food descriptions are truly unbeatable and hearken back to the Julia Child era (if not an even more relatable version). Each chapter closes with the recipe (see below for my favorite). But food is only part of this book. As I mentioned, she was the editor-in-chief of Gourmet magazine at its very best. This book chronicles her early career as a food critic for the New York Times, the Gourmet job offer, her hesitations, the experiences she had while there, the people she met, and now-infamous fall of Gourmet. It is poignant and funny, warm, and hunger-inducing. As a journalism major who longed for a life in traditional publishing, this book fed my soul.
“We must be willing to get rid of the life we’ve planned so as to have the life that is waiting for us.”
Note: I lugged around a hardback copy, but if you have the chance to listen to the audiobook, I highly recommend it as Reichl reads it herself.
If you have the good fortune to be able to enjoy shellfish, dairy, and gluten, I highly recommend this recipe. Bon appetite!
