‘Save Me the Plumbs’ by Ruth Reichl was the March selection for the Left Coast Winery Culinary Book Club. It is a short book detailing the time that Ruth spent as Editor in Chief at the magazine Gourmet.

This is the second book of hers that we have read as part of the book club. The first one ‘Garlic and Sapphires’ was a great introduction to Ruth as an author and a fascinating look at a food critic in an highly competitive environment. In many ways, this book is a continuation of that story because when she left the New York Times, it was for this job at Gourmet.

Ruth is a great writer. Her books are short with quick chapters and she pulls the highlights into each one. Even though this is a good book and a quick read, I have had a hard time making time and prioritizing this given the current circumstances. It has been hard to concentrate and be normal with quarantine as the norm and ‘Family Time’ as the expectation.

The focus of luxury and high cuisine from a magazine such as Gourmet feels a bit before my time. As someone in my forties, I am just beginning to appreciate (or be able to participate) in such things. I didn’t grow up around the magazine and am not really familiar with it since it went out of business in 2009. It does seem like the kind of magazine that that I would be the editor of where the story of the food was told, not just the recipes.

I finished the book last night and the ending made me wish that I had read it faster. I will spare the complete spoiler, but I can totally relate to the situation. This is an enterprise where everything seemed like it was going great only to have extenuating circumstances ruin a good thing. In the end, a person is grateful to have the opportunity to prove success but bittersweet that it isn’t more appreciated and recognized and at least allowed to continue.

Opportunities open doors when others are closed. I suppose Ruth may still be Editor of Gourmet rather than writing books and we still wouldn’t have these great stories. I enjoyed reading this book and there are a few recipes in it, some of which I have made. I think more than food, this is a book that is about a person’s self doubt, will to succeed and humanism. I liked this book because I liked ‘Garlic and Sapphires’ first.