Machine generated contents note: 1.Magic Door -- 2.Tea Party -- 3.Garlic -- 4.Washington Square -- 5.Attire Allowance -- 6.Plan Check -- 7.Adjacencies -- 8.The Yaffy -- 9.Bittersalad -- 10.Human Resources -- 11.The Downside -- 12.The Florio Potato -- 13.Big Fish -- 14.Birthday -- 15.Severine -- 16.Why we Cook -- 17.Food People -- 18.Enormous Changes -- 19.Just Say it -- 20.Hello, Cupcake -- 21.Setting the Record Straight -- 22.DFW -- 23.Mene, Mene -- 24.Pull up a Chair -- 25.Dot Com -- 26.Editor of the Year -- 27.Being Brand Ruth -- 28.Midnight in Pris -- 29.This One's on me.

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.