My Kitchen Year: 136 Recipes That Saved My Life
| Author | : | |
| Rating | : | 4.34 (858 Votes) |
| Asin | : | 1101924071 |
| Format Type | : | paperback |
| Number of Pages | : | 369 Pages |
| Publish Date | : | 2017-02-28 |
| Language | : | English |
DESCRIPTION:
My Kitchen Year is four seasons of intimate anecdotes and recipes chronicling the first year of Reichl’s post-Gourmet life. An 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. 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. In times of upheaval and uncertainty we are reflexively drawn to what comforts us and for Reichl that means cooking. -- Seira Wilson . 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. It is a cookbook with diary-s
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. NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers WeeklyIn 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. “I did what I always do when I’m confused, lonely, or frightened,” she writes. 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
She lives in upstate New York with her husband and two cats.From the Hardcover edition.. Ruth Reichl is the bestselling author of the memoirs Garlic and Sapphires, Tender at the Bone, and Comfort Me with Apples and the novel Delicious! She was editor in chief of Gourmet magazine for ten years
a new classic in cookery writing! Eden This is a wonderful book that also happens to be a cookbook that I can cook from every day. As a memoir of her days after Gourmet magazine abruptly closed, it's easy to understand how she returned to the kitchen to assuage her grief during a time of uncertainty. Be that as it may, this book contains handwritten chapter headings with poignant photographs. A Customer said Wonderful read but do not buy in Kindle format if you want to use this as a cookbook-No links to recipes. I love Ruth Reichl's writing. I waited with anticipation for each month's copy of Gourmet magazine to be delivered and devoured her Letter from the Editor before even looking at the table of contents. Reading "Tender at the Bone", "Comfort Me with Apples", and "Garlic and Sapphires" were each absolutely wonderful and I hated to see each book end. Her re. A triumph Note: this review is of the Kindle version; the binding on the hard cover is very bad, making the book almost unreadable and certainly not usable for cooking.Ruth Reichl has been writing about food and preparing food for many years; after "Gourmet" was terminated by the owners -- sadness in the heart of this codger subscriber -- she took off a year to r