The world's most famous food editor shares more than 100 treasured recipes that restored her spirit after the abrupt closing of Gourmet magazine.
'Ruth is one of our greatest storytellers. No one writes as warmly and engagingly about the all-important intersection intimate journey told through recipes, as only Ruth can do.' - Alice Waters
My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself - and for her family and friends - represents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; slow-cooked beef, wine and onion stew that fills the kitchen with rich aromas; a rhubarb sundae to signal the arrival of spring. Part cookbook, part personal narrative, part paean to the household gods, My Kitchen Year reveals Reichl's most treasured recipes, to be shared over and over again with those we love.
Ruth Reichl was the editor-in-chief of Gourmet magazine and the author of three bestselling memoirs, Comfort Me With Apples, Tender at the Bone and Garlic and Sapphires and the novel Delicious! She edited the comprehensive Gourmet Cookbook and has been the restaurant critic at the New York Times and the food editor and restaurant critic at the Los Angeles Times.
Food & drink
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Cookery / food & drink etc