NEW YORK TIMES BESTSELLERIn 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 Im confused, lonely, or frightened, she writes. I disappeared into the kitchen.My Kitchen Year follows the change of seasonsand Reichls emotionsas 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, sauted 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 lifes 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 Reichls 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 Reichls most stirring book yetone 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....
|Title||:||My Kitchen Year: 136 Recipes That Saved My Life|
|Number of Pages||:||352 pages|
|Url Type||:||Home » Download » My Kitchen Year: 136 Recipes That Saved My Life|
My Kitchen Year: 136 Recipes That Saved My Life Reviews
Sometimes you have to overlook the bad in order to find the good in something.
I would have given this book a higher rating, but the book itself is the size of a large hardcover novel so, you physically have to manhandle the book to keep it open while you’re trying to follow the recipes. The photos are very lacking too, they most defiantly won’t make you want to jump up and start cooking. Then there is the story of self-pity in which I didn’t much care for so, I quit reading it after a few chapte ...more
As I write this, I have Ruth's Tuscan bean soup simmering on the stove.
If you love good food and want to try some new recipes this book doesn't disappoint. I like Ruth's style of weaving a good story around her delicious recipes. This book was based on her journal entries following the folding of Gourmet magazine. As she finds herself suddenly unemployed Reichl moves to their country home and begins a self-discovery through cooking.
That's my kind of self-examination. Filled with interesting tidb ...more
4.5 stars. Reichl was the editor of Gourmet magazine when it was shut down, rather abruptly. She found herself unexpectedly out of a job and not quite sure what to do with herself, so she turned in the kitchen. This is a cookbook-memoir that's both fun and comforting to read. I found myself reading every word, even the recipes for things like roast duck and fried oysters - things I have no desire to eat. I like cooking, but it's often hard to muster the energy to spend much time in the kitchen a ...more
I love to read anything by Ruth Reichl. I have been a fan for a long time. Everything in her books just flows together nicely. Naturally, I love to read anything about food and especially love cookbooks.
I just adored this foodie memoir and have been raving about it to friends for days.
Ruth Reichl was the editor in chief of Gourmet when Condé Nast abruptly shut it down in fall 2009. Stunned and saddened by the loss of the beloved magazine and not sure what to do about her career, Reichl returned to an old comfort: cooking.
"I was sixty-one years old, and I wasn't sure I'd ever get another job. I had no idea what to do with the rest of my life and no notion how we'd pay the bills. And so I did wha ...more
When Gourmet Magazine closed without warning, Ruth Reichl was dumped into a world without a direction. The first year after Gourmet was a tough one, but cooking helped her keep her sanity and process the emotions. This is really a cookbook with a framed narrative, including Tweets she made during the time (@ruthreichl). Because of her respect for ingredients and since practically everything in the book is comfort food, many of the recipes sound appealing.
I listened to the audio, which felt a bit ...more
I don't recall reading a cookbook cover to cover before. It is really a memoir with recipes. The photographs are beautiful. Also, I was reminded of one aspect of Under the Tuscan Sun. When both authors are describing ripe tomatoes, you can almost smell them. So, the descriptions of the recipes in Reichl's book are as vivid as its photos.
I don't usually rate cookbooks on Goodreads, but this is a more than a standard cookbook. It's an interesting pairing of personal diary with recipes that mark milestones in the diary.
I am a foodie and a cookbook fanatic. I read and collect cookbooks like novels - one of my happiest pastimes is curling up with a glass of wine or a cup of coffee and purusing stacks of cookbooks or old Bon Appetit/Gourmet magazines (I have a collection that goes back to the 80's). I especially love cookbooks that h ...more