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, sautéed 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.
PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your My Library section along with the audio.
©2015 Ruth Reichl (P)2015 Random House Audio
"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)
I'm a retired book editor who likes to grumble about things.
It's always interesting to listen to an author read her own book, and in this case Reichl does it well. What's problematic here is that I'd guess about a third of the book is recipes. So let me be the person who points out that this book is, among other things, a recitation of recipes. And indeed, the subtitle indicates that we should expect 136 recipes---but all read out loud? And not included in the PDF? So if I want to cook any of them I need to go buy the book, which is what I should have done in the first place---except I wanted to hear RR read. So there you are. I guess I need more self-restraint.
I loved the print version of this book, and was absolutely floored at how the food came to life through Reichl's narration. Highly recommend, but keep the snacks handy. Listening to Reichl recount the magic of these intensely personal dishes will send you to the pantry in search of a better genre of snack.
Enjoyed hearing the author tell her story of how writing this cookbook and how she successfully used her love of food and cooking to fuel her recovery from a shocking life upset. Wish I had the recipes in written form too!
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