My Kitchen Year

136 Recipes That Saved My Life

De: Ruth Reichl

Narrado por: Ruth Reichl

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, 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.

Includes a bonus PDF of Ruth's recipe index and shopping lists

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)

Reseñas de la Crítica

“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)

“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.”—Publishers Weekly (starred review)

Love!

Love Reichl, her recipes, her stories, her attitudes about food, and her voice. It is so comforting! Her food knowledge is extensive and her writing is very poetic. I will be trying many of the recipes in this book, especially all the lemon ones. Great book!

her narration is so lovely because it's a memoir plus the wonderful recipes so you feel like your friend

Loved it all. she's a lovely woman and I have read all her books and I used to get subscriptions to gourmet

Ruth Reichl is a gem!

I love Ruth Reichl's easy-breezy writing style, recipes and narration! This is a perfect "snuggle up and read' book!

A Delightful, Spirited Listen

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.

Now I’m going to have to buy the hard copy

Loved the interwoven narrative that makes the recipes come to life. Ruth is so passionate about every bite! And not in a put-on way, but sincerely in awe of flavors and colors and delighted about how they come together. She makes me want to do my own experimentation. Not to mention eat things I wouldn’t have dreamed of eating! Truly I am going to find the hard copy, as I don’t listen with pen in hand. Yum!!

Love all the recipes and tips

Absolutely loved! Love that Ruth Reichl narrated the book and the recipes all sounds fabulous. I cannot wait to start cooking!

Wonderful ear candy!

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!

An insight into the trials of a woman who shaped the culinary culture ofd the 20th century

Yet again Ruth shares in her unique way the difficulties and successes she has experienced pivoting from running one of the world’s most influential cooking magazines to becoming an award winning cookbook/ memoir writer.

RR reads well

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.

Insulting

An audio book that is mostly cookbook, yet without a PDF? Ridiculous. Love Ruth, hate this obvious attempt to force purchase of both hard copy & audio.