Ruth Reichl's New Memoir Debuts
The "former Berkeley hippie" details her decade as Gourmet magazine's editor-in-chief.
Image courtesy of Random House
Ruth Reichl, the longtime New York Times restaurant critic, bestselling author, and former Gourmet Magazine editor-in-chief — who largely launched her culinary career in Berkeley — has a new book out.
During the early 1970s, New York City native Reichl was a chef and key member of Berkeley's Swallow Restaurant collective, a forerunner in the creation of California Cuisine.
Launching in April from Random House, Reichl's new book Save Me the Plums: A Gourmet Memoir chronicles her decade as editor-in-chief in Gourmet — a job she initially declined, not wanting to be a boss, but then accepted as she had begun reading the magazine at age eight.
A press release calls this new book "the story of a former Berkeley hippie trying to navigate corporate America without 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 forever changed the way that we eat."
Famous figures appearing in the book which is an American Book Association 2019 Indie Next pick — include Anthony Bourdain, David Chang, Anna Wintour, David Foster Wallace, and many more.
Reichl's previous memoirs include Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, among others. She will do a reading at Book Passage in Larkspur on April 8.