Ever year, my father makes a crispy dark brown roasted turkey with a wild rice and pecan stuffing. It has always been a hit and is personally the only type of stuffing I will eat on Thanksgiving.
To me, the recipe it timeless. My father got this Thanksgiving turkey recipe from a Bon Appétit magazine back in December of 1991. Which is 6 years before I was even born. My father has cooked this recipe for the past 28 years.
Many times people think magazine articles fade away, well not this one.
As a child, I grew up engrossed in cooking. I watched it on TV, I read cooking magazines and regularly cooked with my father.
My father and I would read Gourmet Magazine looking recipes to cook. To us, they were the only recipes that challenged us from a magazine. The magazine challenged him by tempting him to cook complicated recipes after a long day of work.
This why I was so interested in reading about Ruth Reichl experiences of being the editor and chief of Gourmet. Coincidentally, when Reichl was editor and chief, it was the only years I read the magazine.
Reading Save Me the Plum, was interesting to me for a variety of reason. The main reason I read this book was because my father loved Gourmet magazine. He was devastated when the magazine closed. He still talks about how there is no food magazine like it.
I previously read Ruth Reichl other books: Tender at the Bone: Growing Up at the Table and Comfort me with Apples: More Adventures at the Table. I always enjoyed her writing style and they way she can immerse the reader in sensations.
Save Me the Plum is just as immersive as Reichl’s other books, but has a main focus of Gourmet magazine. The way Reichl writes is impeccable. She has the ability to convey emotions and sensations in a way most cannot.
I loved reading about Gourmet and how her involvement in the magazine changed it’s entire reputation.
To me Ruth Reichl is a role model of what a women can do both in the writing world and in the food world. She had no experience in magazines when she became the editor and chief of Gourmet.
She was able to change the magazine from a stuffy expensive cooking magazine to an innovate and adventurous way to cook.
I love Reichl’s ability to describe a certain food in her life with such detail and then include step-by-step directions on how to cook it.
This book is a truly interesting read for anyone that loves food and enjoys food magazines. I think Reichl has a lot to offer when it comes to showing that you can be yourself and still be able to succeed in a career.