My Kitchen Year: 136 Recipes That Saved My Life
| Author | : | |
| Rating | : | 4.70 (868 Votes) |
| Asin | : | 140006998X |
| Format Type | : | paperback |
| Number of Pages | : | 352 Pages |
| Publish Date | : | 2013-01-07 |
| Language | : | English |
DESCRIPTION:
-- Seira Wilson . 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. 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. In times of upheaval and uncertainty we are reflexively drawn to what comforts us and for Reichl that means cooking. It is a cookbook with diary-style entries reflecting on the day and what led to the next recipe. 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. My Kitchen Year is four seasons of intimate anecdotes and recipe
a new classic in cookery writing! 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 of the countryside throughout the seasons surrounding her home in New York state along with recipes that are classic and easy to follow. There are no foodie stylists aro. Robert C Ross said 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 re-connect with cooking. The result is this unusual cookbook -- recipes, sure, but recipes which she urges her readers to read and then change to suit their own preference. Great book, lousy binding. Ruth Reichl is a wonderful writer. This book tells of a year of her life after her career at Gourmet magazine was unexpectedly pulled out from under her when Condé Nast company ended the magazine. This is more a book about life and food than it is a cookbook. Reichl catches the slightly melancholy joy that comes at the transition from active adulthood to old age, when some people seem to be able to let go of ego and celebrate life in all its manifestations.That said, the binding of this book is horrible. This is
Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. “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. Now she has the time to rediscover what cooking meant to her. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. “I did what I always do when I’m confused, lonely, or frightened,” she writes. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. NEW YORK TIMES <
. 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. She lives in upstate New York with her husband and two cats