Then came an irresistible opportunity: she won a fellowship to spend three months, all expenses paid, anywhere in the world to research and write a book. Did she choose a glittering metropolis, a romantic village, an exotic paradise? Um, no. Nell chose Bleaker Island, a snowy, windswept pile of rock off the Falklands. There, in a guesthouse where she would be the only guest, she imagined she could finally rid herself of distractions and write her 2,500 words a day. In three months, surely she'd have a novel, right?It's true that there aren't many distractions on Bleaker, other than sheep, penguins, paranoia and the weather. But as Nell gets to work on her novel--a delightful Dickensian fiction she calls Bleaker House--she discovers that an excruciatingly erratic Internet connection and 1100 calories a day (as much food as she could carry in her suitcase, budgeted to the raisin) are far from ideal conditions for literary production. With deft humour, this memoir traces Nell's island days and slowly reveals details of the life and people she has left behind in pursuit of her art. They pop up in her novel, as well, as memoir and novel start to reflect one another. It seems that there is nowhere Nell can run--neither a remote island nor the pages of her notebook--to escape herself.A whimsical, entertaining, thought-provoking blend of memoir and travelogue, laced with tongue-in-cheek writing advice, Bleaker House brilliantly captures the hopes, fears, self-torture and humour of being young and yearning to make a creative life. With winning honesty and wit, Nell's race to finish her book emerges as a fascinating narrative in its own right.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.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. And 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.