About this item
NEW YORK TIMES BESTSELLER * The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes."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 WatersA BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Mens Journal, BookPage, BOOKLIST , Publishers WeeklyIn 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: the kitchen.. My Kitchen Year follows the change of seasons - and Reichls emotions - as she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herself - and for her family and friends - represents 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.. Part cookbook, part memoir, part paean to the household gods, My Kitchen Yearreveals a refreshingly vulnerable side of the worlds most famous food editor as she shares treasured recipes to be returned to again and again and again.
About the Author
Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture.
