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ISBN: 9781400069989

Über dieses Produkt

Product Identifiers

Publisher

Random House Publishing Group

ISBN-10

140006998X

ISBN-13

9781400069989

eBay Product ID (ePID)

16038846349

Product Key Features

Book Title

My Kitchen Year : 136 Recipes That Saved My Life: a Cookbook

Number of Pages

352 Pages

Language

English

Publication Year

2015

Topic

Personal Memoirs, Culinary, General, Essays & Narratives

Illustrator

Yes

Genre

Cooking, Biography & Autobiography

Author

Ruth Reichl

Format

Hardcover

Dimensions

Item Height

1.4 in

Item Weight

40.7 Oz

Item Length

9.7 in

Item Width

6.7 in

Additional Product Features

Intended Audience

Trade

LCCN

2014-029197

Reviews

"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." --Alice Waters "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." -- Eater (Fall 2015's Best Cookbooks) "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." -- Publishers Weekly (starred review), Advance praise for My Kitchen Year "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." --Alice Waters Praise for Ruth Reichl Tender at the Bone "Reading Ruth Reichl on food is almost as good as eating it." -- The Washington Post Book World "An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite." -- Newsday "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl." -- The New York Times Book Review "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers." -- Chicago Sun-Times Comfort Me with Apples "Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity." -- The New Yorker "Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A" -- Entertainment Weekly "Compelling . . . The book's charm emerges from Reichl's writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it." -- USA Today, "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." --Alice Waters "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." -- Eater (Fall 2015's Best Cookbooks) "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." -- Publishers Weekly (starred review), Praise for Ruth Reichl Tender at the Bone "Reading Ruth Reichl on food is almost as good as eating it." -- The Washington Post Book World "An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite." -- Newsday "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl." -- The New York Times Book Review "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers." -- Chicago Sun-Times Comfort Me with Apples "Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity." -- The New Yorker "Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A" -- Entertainment Weekly "Compelling . . . The book's charm emerges from Reichl's writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it." -- USA Today

Dewey Edition

Dewey Decimal

641.5/64

Synopsis

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 Year 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., NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST BOOKS OF THE YEAR BY 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. "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, saut ed 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. Praise for My Kitchen Year "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." --Alice Waters "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." -- Eater (Fall 2015's Best Cookbooks), 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 Year 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.

LC Classification Number

TX714.R4438 2015

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