Synopsis
Comforting, seasonal recipes from the best-selling author Ruth Reichl. My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - represents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My Kitchen Year reveals Reichl's most treasured recipes with over 200 spectacular photographs, to be shared over and over again with those we love.
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Review
An Amazon Best Book of October 2015: When Gourmet magazine shut its doors in 2009, longtime editor in chief Ruth Reichl was as blindsided by the news as the rest of us. In times of upheaval and uncertainty we are reflexively drawn to what comforts us and for Reichl that means cooking. My Kitchen Year is four seasons of intimate anecdotes and recipes chronicling the first year of Reichl’s post-Gourmet life. It is a cookbook with diary-style entries reflecting on the day and what led to the next recipe. The photography, like the rest of the book, is beautifully produced and never fussy—the perfect pairing for dishes inspired by tears, laughter, love, and a need to feel grounded when life has gone careening off the rails. My Kitchen Year is astonishingly personal and Ruth Reichl’s willingness to share not only her cherished recipes but also her thoughts and feelings during a year of transition make My Kitchen Year a very special volume. -- Seira Wilson
About the Author
Ruth Reichl was the editor-in-chief of Gourmet magazine and the author of three bestselling memoirs, Comfort Me With Apples, Tender at the Bone and Garlic and Sapphires and the novel Delicious! She edited the comprehensive Gourmet Cookbook and has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times.
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My Kitchen Year: 136 recipes that saved my life
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My Kitchen Year: 136 recipes that saved my life
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