My Kitchen Year

My Kitchen Year

My Kitchen Year

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, sautéed 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)

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Product Details :

Genre : Cooking
Author : Ruth Reichl
Publisher : Random House
Release : 2015-09-29
Total Pages : 352 Pages
ISBN : 9780679605225


My Kitchen Year

My Kitchen Year

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, sautéed 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)

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Product Details :

Genre : Cooking
Author : Ruth Reichl
Publisher : Appetite by Random House
Release : 2015-09-29
Total Pages : 336 Pages
ISBN : 9780147529961


My Kitchen Year

My Kitchen Year

'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 - repsesents 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.

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Product Details :

Genre : Cooking
Author : Ruth Reichl
Publisher : Allen & Unwin
Release : 2016-02-01
Total Pages : 352 Pages
ISBN : 9781952533204


A Kitchen In France

A Kitchen In France

With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.

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Product Details :

Genre : Cooking
Author : Mimi Thorisson
Publisher : Clarkson Potter
Release : 2014-10-28
Total Pages : 304 Pages
ISBN : 9780804185608


Kitchen Revelry

Kitchen Revelry

A month-by-month culinary scrapbook that brings out the reveler in every home cook Ali Larter is a busy actress, well known for her roles on the NBC show Heroes and in movies such as Varsity Blues and Legally Blonde. But when not on set, she is usually throwing a dinner party or entertaining at home. In fact, Ali has been cooking and entertaining all her life, and in an instant, she can whip together a wonderful meal, whether it's for a family Sunday brunch, a spontaneous Super Bowl party, or an elegant (but not stuffy) New Year's Eve dinner. Her parties seem effortless, but it hasn't always been that easy for her. In fact, at Ali's first dinner party, she made the common rookie mistake of putting too much pressure on herself to make things perfect. Needless to say, with hungry guests, a burned hand, a broken air conditioner, and a mouse scampering across her fourth-floor New York City walk-up, the night ended in disaster. Through the years of trial and error, Ali has learned that while looking effortless takes some effort, cooking is not about being perfect—it's about having a great time! And now she's eager to share her passion and knowledge for cooking, collecting her favorite go-to menus into this wonderful cookbook: from her jalapeño cheddar cornbread to crab pots with lemon caper dip, lamb chop lollipops, strawberry mint cake, and for thirsty revelers, her eucalyptus gin martinis. Ali's mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations such as an October Harvest Party, a January Detox, and a July Americana BBQ. Brimming with charm, beautiful and intimate photos, and Ali's personal touch as a perfectly disheveled, sassy, effortless host, Kitchen Revelry will enliven and inspire your celebrations for years to come.

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Product Details :

Genre : Cooking
Author : Ali Larter
Publisher : St. Martin's Press
Release : 2013-09-10
Total Pages : 272 Pages
ISBN : 9781250038838


The Gourmet Cookbook

The Gourmet Cookbook

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

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Product Details :

Genre : Cooking
Author : Ruth Reichl
Publisher : Houghton Mifflin Harcourt
Release : 2006
Total Pages : 1040 Pages
ISBN : 061880692X


Delicious

Delicious

NEW YORK TIMES BESTSELLER • Includes an exclusive conversation between Ruth Reichl and Emily Giffin Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you. Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love. Praise for Delicious! “Compulsively readable . . . a treat for anyone who loves a warm, character-packed tale—a delectable mix of flavor, fantasy, and emotional comfort food.”—O: The Oprah Magazine “[Reichl’s] New York is a fairy-tale town where beautiful food abounds. . . . The novel presents a whole passel of surprises: a puzzle to solve; a secret room; hidden letters; the legacy of James Beard; and a parallel, equally plucky heroine from the past, who also happens to be a culinary prodigy.”—The New York Times Book Review “Fascinating characters . . . There’s romance, intrigue, food history, and the fictional appearance of a very real American culinary icon.”—The Austin Chronicle “Reichl’s vivid descriptions of food will have readers salivating, and an insider’s look at life at a food magazine is fascinating. Her satisfying coming-of-age novel of love and loss vividly demonstrates the power of food to connect people across cultures and generations.”—Library Journal (starred review) “This savory feast of a first novel blends the rich gifts that readers of Reichl’s memoirs and food writing have come to expect. To a tantalizing coming-of-age story about a budding chef and journalist she adds a bittersweet tale of separated sisters.”—More

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Product Details :

Genre : Fiction
Author : Ruth Reichl
Publisher : Random House
Release : 2014-05-06
Total Pages : 416 Pages
ISBN : 9780679604617


Save Me The Plums

Save Me The Plums

NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. “A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—Refinery29 NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple • Good Housekeeping • Town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be. Praise for Save Me the Plums “Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”—The New York Times Book Review “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.”—Town & Country “If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”—Soleil Ho, San Francisco Chronicle

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Product Details :

Genre : Biography & Autobiography
Author : Ruth Reichl
Publisher : Appetite by Random House
Release : 2019-04-02
Total Pages : 288 Pages
ISBN : 9780525610618


First We Eat

First We Eat

Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. The bounty of fresh, vibrant produce overflowing from her garden comes through on every page, and Flores undertakes rigorous recipe testing to share her most creative, delicious ways to make use of these foods. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.

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Product Details :

Genre : Cooking
Author : Eva Kosmas Flores
Publisher : Abrams
Release : 2018-03-20
Total Pages : 304 Pages
ISBN : 9781683352242


A Year In My Kitchen

A Year In My Kitchen

"A cookbook from an award-winning chef with a produce-first approach to recipes"--Provided by publisher.

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Product Details :

Genre : Cooking
Author : Skye Gyngell
Publisher : Random House Digital, Inc.
Release : 2011
Total Pages : 255 Pages
ISBN : 1580080529