Ruth Reichl. (2015). My Kitchen Year: 136 Recipes That Saved My Life: A Cookbook. Random House Publishing Group.

Ruth Reichl. 2015. My Kitchen Year: 136 Recipes That Saved My Life: A Cookbook. Random House Publishing Group.

Ruth Reichl, My Kitchen Year: 136 Recipes That Saved My Life: A Cookbook. Random House Publishing Group, 2015.

Ruth Reichl. My Kitchen Year: 136 Recipes That Saved My Life: A Cookbook. Random House Publishing Group, 2015.

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1. • role: Author
   • fileAs: Reichl, Ruth
   • bioText: Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.
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2015-09-29T00:00:00-04:00

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title

My Kitchen Year

fullDescription

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 Waters

A BEST BOOK OF THE YEAR: 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: the kitchen.
My Kitchen Year follows the change of seasons—and Reichl’s 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 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.
Part cookbook, part memoir, part paean to the household gods, My Kitchen Yearreveals 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.

reviews

1. • premium: False
   • source: Alice Waters
   • content: "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."
2. • premium: False
   • source: Eater (Fall 2015's Best Cookbooks)
   • content: "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."
3. • premium: False
   • source: Publishers Weekly (starred review)
   • content: "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."
4. • premium: True
   • source:
   • content:

     Starred review from July 6, 2015
     When the doors closed at Gourmet magazine in 2009, editor-in-chief Reichl comes to terms with her professional upheaval by plunging herself into her greatest pleasure—cooking. Reichl gets reacquainted with her kitchen and the joy of cooking for herself and others. The year of healing and rediscovery journaled in this cookbook reveals the simple pleasures that the former New York Times restaurant critic and James Beard Award–winner recaptures when she steps back into her home kitchen, where it all started. Her recipes, introduced by haiku-like images of smells, tastes, sounds, and cityscape, read like kitchen conversations and have an inviting, informal cook-along-with-Ruth tone. The recipes are arranged by season and include comforting dishes such as roasted tomato soup, corn pudding, fried chicken, grilled cheese with leeks, and hamburgers on potato buns. There’s plenty of international fare: pastas, lemony hummus, Yanghuo-style dumplings, spicy Korean shrimp, and vegetable rice sticks. 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. Agent: Kathy Robbins, Robbins Office.

5. • premium: True
   • source:
   • content:

     Starred review from September 1, 2015
     For seven decades, Gourmet magazine dominated its market, the go-to source for worldwide food and travel. Then the Internet revolution brought it down, and the audience it had cultivated turned to snappier graphics, less magisterial cooking advice, and casually entertaining food television. Reichl came to the magazine after establishing a national reputation as restaurant critic for the New York Times. Despite Reichl's efforts to expand Gourmet's reach, the publisher abruptly terminated what had become an institution. Reichl took the magazine's demise personally. While recounting stressful, depressing activities surrounding the shutdown of operations, Reichl offers seasonally ordered recipes she prepared during those very dark days as she contemplated her future. Some dishes are as simple as sticks of raw Japanese yam; short ribs demand three days. Most can be quickly brought to table from pantry ingredients. Gourmet has folded, but not Reichl. Let's hope this is not her last book. HIGH-DEMAND BACKSTORY: Reichl has written some classics in food literature, including Tender at the Bone (1998); therefore, much attention will be accorded her latest book.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)

6. • premium: True
   • source:
   • content:

     April 15, 2015
     

     Reichl wrote her first cookbook at 21 and was restaurant critic of both the Los Angeles Times and the New York Times, then served as Gourmet's editor in chief for ten years. When that magazine suddenly folded, she sought solace by heading to her country home with her husband and spending a year rediscovering the kitchen comforts. Here's what she cooked; with a 100,000-copy first printing and a ten-city tour.

     Copyright 2015 Library Journal, LLC Used with permission.

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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 Waters

A BEST BOOK OF THE YEAR: 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:...

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