My Kitchen Year
136 Recipes That Saved My Life
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- $18.99
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- $18.99
Publisher Description
The world's most famous food editor shares more than 100 treasured recipes that restored her spirit after the abrupt closing of Gourmet magazine.
'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters
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, to be shared over and over again with those we love.
PUBLISHERS WEEKLY
When the doors closed at Gourmet magazine in 2009, editor-in-chief Reichl comes to terms with her professional upheaval by plunging herself into her greatest pleasure cooking. Reichl gets reacquainted with her kitchen and the joy of cooking for herself and others. The year of healing and rediscovery journaled in this cookbook reveals the simple pleasures that the former New York Times restaurant critic and James Beard Award winner recaptures when she steps back into her home kitchen, where it all started. Her recipes, introduced by haiku-like images of smells, tastes, sounds, and cityscape, read like kitchen conversations and have an inviting, informal cook-along-with-Ruth tone. The recipes are arranged by season and include comforting dishes such as roasted tomato soup, corn pudding, fried chicken, grilled cheese with leeks, and hamburgers on potato buns. There's plenty of international fare: pastas, lemony hummus, Yanghuo-style dumplings, spicy Korean shrimp, and vegetable rice sticks. The dishes are clearly fun and uplifting for Reichl, and the unexpected shift from culinary guru to happy home cook chases her blues away. Reichl reminds readers that getting lost in a recipe can be excellent therapy.
