Save Me the Plums: My Gourmet Memoir

Ruth Reichl was happily working as a food critic for the New York Times when she was approached to helm the esteemed food magazine Gourmet. She took the job. She saved the magazine. And then, the magazine was lost. Through it all, Reichl shares all the creativity and imagination and zip she brought to the world of food writing.

It's a delightful read.