My Kitchen Year

My Kitchen Year

136 Recipes That Saved My Life

Book - 2015
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"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'"--Amazon.com.
Publisher: New York : Random House, [2015]
Edition: First edition.
ISBN: 9781400069989
140006998X
9780679605225
Characteristics: xxi, 327 pages : illustrations (some color) ; 25 cm
Additional Contributors: Vang, Mikkel - Photographer

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Sarah_CT May 03, 2017

Ruth takes readers and cooks on a journey of healing, discovery and food in My Kitchen Year. Majority of the group read it like a novel and then went back and revisited recipes. Ruth’s journey is set by seasons which helps guide the reader and the chef. We would recommend the recipes for the l... Read More »


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Sarah_CT May 03, 2017

Ruth takes readers and cooks on a journey of healing, discovery and food in My Kitchen Year. Majority of the group read it like a novel and then went back and revisited recipes. Ruth’s journey is set by seasons which helps guide the reader and the chef. We would recommend the recipes for the laid back chef as not all of the recipes are exact and she encourages readers to improvise in the kitchen. Our only true criticism is in the book itself, which has an extremely tight binding that makes it impossible to lay open while cooking. We highly recommend this book for the cookbook reader while cooks should be ready with recipe cards.

l
lw_10
Jan 09, 2017

This is basically a cookbook so it is strange that the publishers put it out in audio format. I enjoy Reichl's writing but hearing her reading a list of ingredients and instructions for what to do with them is just . . . weird. I'd recommend checking this out in book format instead.

CatherineG_1 Apr 29, 2016

In the branch, customers were very interested in this book but this is not outstanding. Theresa, the reviewer before me summed the book up quite accurately - part memoir and part recipes to fill in time after Reichl lost her job with Gourmet magazine.
For those of you who like deviled eggs, the pink deviled eggs look interesting.
Also would love to try the recipe for no knead bread from Jim Lahey.

t
TheresaAJ
Dec 31, 2015

In 2009, Ruth Reichl was the editor of Gourmet magazine which also included various cookbooks and two public television shows. It all came crashing down one fall day when Conde Nast ceased publishing Gourmet after nearly 70 years. In shock and disbelief, Reichl retreated to her upstate New York country home. This book is half cookbook, half cathartic memoir as Reichl confronts the emotional work of being unemployed at age 61. The result is a tome of beautiful photographs, seasonal recipes, and tweets from her foray into the Twitter world. Most of the recipes have less than 8 ingredients which make them very accessible to the home cook.

q
queequegs
Dec 29, 2015

Loved this book! A perfect gift for anyone who loves food. It's part memoir, part cookbook, and full of goodness.

e
EricaReynolds
Dec 27, 2015

I loved this book. The attention to simple pleasures, the joy of being in her kitchen and caring for herself and others through her cooking. Her struggles and challenges seemed quite real to me, and I found it to be a charming, warm book. The audio book is quite good too, and read by the author as if you're having coffee in her kitchen while she cooks up something amazing. Also--a great book to give as a gift.

c
Caralien
Dec 12, 2015

Ugh. I have read most of Ruth Reichl's books, but I can barely get past the first few pages. OMG, things are going to be so hard for us as we struggle as a family with a child, as we go to our second home in the country...

That was page 2.

Then the epiphany that eggs and potatoes are wonderful. Really? That is new? Tortilla from Spain. Hash browns and eggs. Yes--totally new. I get it, her life was hard and she needed potatoes & eggs. After a friday or saturday night, many of us prefer something including eggs and potatoes. And lots and lots of fat. Maybe she should get a grant to study the effects of starch, B-vitamins, and fat on hangovers.

Returning tomorrow when I head in to buy a gift at Jazam's. I don't have the patience for someone so removed from reality, condescending, and full of herself.

Edit: with the exception of my recent interest in Humbolt, everything I read is food & travel related. Food, travel, memoirs about food, memoirs about travel, memoirs about food and travel, food, ancient cookbooks, religious cookbooks, books with food and memories and tidbits. Most are happy and fulfilling. This? No. I'm very sorry that a 61 year old with a very satisfying career lost her job, but does she have to be so full of syrupy self-absorption?

Edit 2: I thought I would give the book another chance. So I looked up anchovies in the index. There was a story of everyone meeting up near Fairway market, some in new jobs (good for them!). Then, of course, the conversation moved immediately to "when was the last time YOU were without an expense account and had to pay for a meal?" "1977". More tears. I'm really sorry she hasn't had to pay for a nice meal since I was 5 years old, but really? Even the Slice Harvester guy paid for his own pizza for his blog and Bourdain, Batali, Brown, and Pepin eat out on their own dime when they're not paid to do so.

Yet again, she's insufferable.

c
coroboreefarm
Dec 05, 2015

This is a cookbook to choose as much for the beautiful photographs and memoir as for the delicious recipes. Organized through the seasons of a year, the book relates the author's personal journey as she tries to process the shock and disappointment that shattered her world after losing her job, at age sixty-one, as editor in chief at Gourmet Magazine, when the magazine abruptly folded after seventy years in publication. Devastated, she retreated to the country, and turned to Twitter and to creating recipes to keep her sanity, and to process her intense emotional state.

Each recipe included in this book uses simple, seasonal ingredients, and is accompanied by pictures that will inspire the reader to head to the kitchen immediately to create something fragrant and comforting. Part cookbook and part memoir, this is a book you will want to cook your way through.

l
lgold08540
Nov 30, 2015

Although the book was visually stimulating, I found its tone to be very self-absorbed. Poor poor accomplished Ruth, with two lovely homes and such hard decisions to make every day...

SPL_Robyn Nov 10, 2015

reviewed in the Stratford Gazette, November 2015

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SPL_Robyn Nov 10, 2015

Job loss is stressful for anyone. When job loss happens at age 61 - 4 years before most people retire - it can be devastating: an entire career, working family, not to mention a salary – gone. When this happened to Ruth Reichl, the 61-year-old editor of the beloved magazine Gourmet which had been an institution in the industry until it closed its doors, she battled depression, anxiety and grief, and retreated from friends and family… to her kitchen.

Out of her year of grieving, however, comes an incredibly personal and beautiful cookbook. Reichl includes the recipes she developed in her year of recovery but also chronicles how her feelings led her to experimenting with different foods and palettes, giving each recipe a very intimate context to be savoured as much as the food itself. This is, in fact, a mood cookbook.

In fact the entire feel of the cookbook is one of comfort; the design trend in the publishing industry for heavy stock paper, matte-and-cloth covers and plentiful but not glossy pictures makes holding the book feel like holding a cozy blanket. And as Reichl works through her grief, the joy she feels in cooking starts trickling back into her seasonal descriptions: “Hot. Hawks dance in the air. Grass prickles. Warm peanut butter and jam on thick white bread. Summertime picnic. Feel about five.” Then, as her cookbook nears completion, her anxiety creeps back but with an air of anticipation for what comes next: “Four a.m. Can’t sleep. Motorcycle screams up the highway. Strange birds chirp. One lonely siren. Hot fudge on vanilla ice cream. Better!”

Let’s face it, we aren’t all of us prepared to tackle spice-rubbed pork cooked in banana leaves, but a diva grilled cheese, or hot fudge? Now we’re talking. Because who can be anxious in the face of hot fudge?

Find My Kitchen Year at the Stratford Public Library (and if you’re lucky, under your Christmas tree).

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