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My Kitchen Year: 136 Recipes That Saved My Life

– tekijä: Ruth Reichl

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
2931068,512 (3.88)9
"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; 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 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,"--page [4] of cover.… (lisätietoja)
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Näyttää 1-5 (yhteensä 10) (seuraava | näytä kaikki)
Time's a-tickin' on 2015. I still have a handful of challenge items left for Read Harder and a Children's Library Materials grad school class for another two months, so there isn't much overlap left. Maybe it's a little bit of a stretch, but I'm counting this as my self-improvement category.

As such, I made a point of reading this not just as a cookbook and looked at it through on Ruth's overall healing process. While I couldn't totally buy into the notion that she was ever actually in real trouble--what with two houses and quite the foodie reputation--losing one's job is never a fun thing, especially when you loved it and it was your life, and then dealing with the death of a pet and suffering a physical injury. As always, I love her conversational style. Here, she has written more of a cookbook with memoir added, as opposed to Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires (and seeing as she skipped from starting at Gourmet at the end of G&S to picking up with the end of her tenure in this, I hope she graces us with another book about her experiences at the magazine). I love her personable way of helping the reader identify specific attributes of foods, special preparations, and her adherence to local, sustainable practices. It was interesting to note that the photography reflected her journey, too--while the New England landscape features prominently in so much of it, Ruth is absent from the earliest pictures, then she occasionally shows up but with her back to the camera, and by the end you see more and more of her face. Best of all, I feel like I could actually do a lot of these recipes, and I'm determined to try at least one before I return the book to the library.

As a self-improvement book, this was perfectly timed...it begins in the fall, when our hibernating inclinations start kicking in, and I was reminded how much I enjoy cooking even though I haven't had much time to do it for the past...10 years. Ruth really delves into how cooking and good food can connect us to our loved ones, and I have hazy memories of when I was better able to indulge in that. This book really got me thinking more about making a concerted effort to get back into cooking...maybe a little bit while I still have a few classes left, but certainly once I graduate. If I can get some homework knocked out today, maybe I'll even be able to give a new recipe a whirl this weekend!

*********

Just did the Food Cart Curry Chicken. PERFECT. ( )
  LibroLindsay | Jun 18, 2021 |
4.5 There are so many dishes in here that I want to make! A few repeated recipes from her other books (pork and tomatillo stew, pasta carbonara, to name some) but otherwise it was a lovely read. ( )
  chauveaux | Sep 11, 2019 |
Another delightful memoir by Ruth Reichl. This one was really a cookbook and I tagged quite a few recipes to try. ( )
  kayanelson | Apr 26, 2019 |
A beautiful book, though it's quite thick, with full color coated pages, so it doesn't stay open to a recipe if you lie it down flat, unfortunately. There's plenty of gorgeous photography of nature as well as food, and Reichl's tweets from the year are reproduced in a distinctly non-Twitter font throughout. A reader might have limited sympathy - the closing of Gourmet was sad, certainly, and the sudden manner of its closing terribly unfair to its staff, but Reichl was never exactly in dire straits, so "saved my life" might seem hyperbolic - but a nice narrative connects the many enticing recipes throughout the book.

Recipes:
Made the gingered applesauce cake with caramel glaze 12/2/18 and it was delicious and beautiful.
Planning to make the rice pudding for cookbook club in January 2019.
  JennyArch | Dec 5, 2018 |
I loved it! I've been a fan of Ruth Reichl ever since I read her trilogy of memoirs about her early life and how she became a food critic. This memoir/cookbook is about what she did after the demise of the magazine 'Gourmet.' No job, nothing to do and needing income after the loss, Reichl turned back to the kitchen to retool herself and figure out her next step. The book is the recipes and snippets of the year.
 
It's also a bit of her Twitter posts. Apparently her account was set up by friends who were astounded she didn't have one. It turned into a method of keeping in touch with people to sharing her observations about cooking, food, etc. If you've read her Twitter feed you might be aware that her style is ripe for parody, but it's still enjoyable.
 
Anyway, I was SO excited for this book after being disappointed by her first fictional book. Although I had heard bits and pieces about the end of 'Gourmet' I don't think I've ever read the magazine. This is not quite like her nonfiction memoirs: it's a hybrid between that and a cookbook. The food remains the focus, but rather than a flowing story, it's more of an expansion of her tweets in what happened or what led to those tweets plus the recipes she made over the course of the year plus what led her to start writing fiction. It somewhat reminded me of Scott Simon, who had initially detailed his mother's last days via his Twitter feed and then in a book (which has a similar concept by expanding on his Tweets).
 
Some people might not like this because the book isn't really one or other: it's not a memoir like her past works yet it's not a traditional cookbook. There are plenty of pictures, but they are as much of Reichl doing things like shopping or posing and the book, as many other reviews point out is not at all good for laying flat for recipes. I'm not quite sure why the publisher chose to be neither one nor the other and can understand why some readers might not be happy.
 
I don't have time (or kitchen) to make her recipes, but I still really enjoyed the book all the same. It's perhaps a bit darker given the loss of her job at 'Gourmet' is what drove this book, but there are still plenty of moments of humor. I particularly enjoyed the section where she broke a bone and was bedridden for a couple of months. That meant her husband had to cook and their son came home, saying he knew Dad was trying but Nick (their son) thought he'd come home before exams to cook.
 
If you're looking to get a cookbook, this definitely isn't quite it. I'd recommend it for Reichl fans, but it IS hefty at $35 for the US hardcover version. It's also very focused on cooking/food, so if you think it's something that might give you insight about having lost a job, it probably won't be helpful as Reichl could afford to take the year or so to cook and also talks about needing income to support both an upstate house and a NYC apartment. 
 
So if you're not sure, would definitely recommend reading it a bit at the library or bookstore and see if it's for you or would make a good gift for a foodie/cook. I don't know if I'd want it for my own library (vs. her memoirs which I occasionally reread), but I definitely enjoyed reading it. ( )
  HoldMyBook | Feb 11, 2018 |
Näyttää 1-5 (yhteensä 10) (seuraava | näytä kaikki)
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In the fall of 2009, I'd been the editor in chief of Gourmet for ten years.
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Englanninkielinen Wikipedia

-

"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; 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 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,"--page [4] of cover.

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