When Condé Nast offered Ruth Reichl the top position at America&;s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone&;s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

This is the story of a former Berkeley hippie entering the corporate world and worrying about 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 changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl&;s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media&;the last spendthrift gasp before the Internet turned the magazine world upside down.

Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams&;even when she ends up in a place she never expected to be.