BCB My Kitchen Year
This splendid book collects over 100 recipes of the comfort food Ruth Reichl shared with family and friends throughout the year after Gourmet magazine was, shockingly, shut down.
Over the past 40 years, Ruth Reichl has worked in restaurants, written about food, been a restaurant critic and the food editor of a major newspaper. She’s spent time in kitchens all over the world. She’s watched food become an important part of popular culture. “But,” as she writes in her introduction, “…two things haven’t changed. My knife skills are still pathetic. And I still believe, to the core of my being, that when you pay atttention cooking becomes a kind of meditation.” When Gourmet magazine shut down and suddenly one of the most visible and beloved figures in the world of food found herself without a job. Stunned, sad, fragile, she retreated to her country house with her husband and, during her recovery year, sought to recover the simple pleasures of the kitchen.
From such basics as a steak sandwich (must use skirt steak), braised pork shoulder (cider), spicey Tuscan kale (anchovies, breadcrumbs) to crisp lemony yokon potatoes, cherry crostata (sour cherries!) and peach cobbler (buttermilk crust) Reichl fans will revel in Reichl’s culinary—and life—lessons relearned in the kitchen.