My Kitchen Year

My Kitchen Year

136 Recipes That Saved My Life

By Ruth Reichl

Random House, Hardcover, 9781400069989, 352pp.

Publication Date: September 29, 2015

Description
"NEW YORK TIMES "BESTSELLER -NAMED ONE OF THE BEST BOOKS OF THE YEAR BY"Los Angeles Times "NPR" Men's Journal BookPage Booklist Publishers Weekly"
In the fall of 2009, the food world was rocked when "Gourmet" magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. I did what I always do when I m confused, lonely, or frightened, she writes. I disappeared into the kitchen.
"My Kitchen Year "follows the change of seasons and Reichl's emotions as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would throw quick meals together for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sauteed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things.
The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants.
Part cookbook, part memoir, part paean to the household gods, "My Kitchen Year "may be Ruth Reichl's most stirring book yet one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.
Praise for "My Kitchen Year"
Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do. Alice Waters
What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former "Gourmet" fans will want to make themselves. "The Washington Post"
The recipes make for lovely reading, full of Reichl's elemental wisdom. . . . In the best way possible, "My Kitchen Year" is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over. "Vogue"
If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it's culinary writer Ruth Reichl, who knows firsthand just how powerful food can be. "O: The Oprah Magazine"
The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too. "Eater "(Fall 2015's Best Cookbooks)


About the Author
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir. Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.


NPR
Monday, Sep 28, 2015

Food writer Ruth Reichl has a new cookbook called My Kitchen Year: 136 Recipes That Saved My Life. It describes how she found her voice after Conde Nast shut down the magazine where she was editor. More at NPR.org

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