My Kitchen Year: 136 Recipes That Saved My Life

My Kitchen Year: 136 Recipes That Saved My Life Review

NEW YORK TIMES BESTSELLER

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.

Title:My Kitchen Year: 136 Recipes That Saved My Life
Edition Language:English

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    Some Testimonial About This Book:

  • Grad

    The subtitle to My Kitchen Year, Ruth Reichl’s memoir-cookbook hybrid is “136 Recipes That Saved My Life.” Saved her life? Wow. What had happened to have so dramatically affected her life that i...

  • Dianne

    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...

  • Diane

    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 sadde...

  • Chris

    There are precious few food writers today that I would follow to the ends of the earth; Amanda Hesser is one, and Ruth Reichl is the other. I don’t re-read, but looking at her list of books through ...

  • Sarah

    Oh, Ruth, at least you didn't talk about your mother. But you did wallow in self pity. And you did write a recipe for peanut butter and jelly sandwiches--that includes the word "sexy" nonetheless. Oh,...

  • Jenny (Reading Envy)

    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 ...

  • ?Karen

    Slightly depressing (will she ever work again after finding herself unemployed at age 61?). Something of a bragfest (of course she will, she's world famous editor in chief of Gourmet mag, and author R...

  • Lisa ?

    I borrowed this book through the library because it was available and sounded interesting. Short summary: The author was an editor of a foodie type of magazine. She lost her job and decided to write a...

  • Debra

    Once I find an author I love, I read absolutely everything she/he has written. Such was the case when I discovered Barbara Kingsolver in the early 90s. (Animal Dreams still remains one of my favorites...

  • Renata

    If you sometimes like to cook (but not always), if you like a variety of delicious foods, and if you are often tantalized by the beauty and fragrances of food as much as the flavors, then make friends...