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My kitchen year : 136 recipes that saved my life
\"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.
Book
A July \Gourmet\ Headline That Looks Morbid
Editor-in-chief (since January 1999) Ruth Reichl and her staff describe gardening's...
Newsletter
Life after Gourmet: Ruth Reichl dishes on her new book
In her new book, My Kitchen Year: 136 Recipes That Saved My Life, Ruth Reichl writes \"In the fall of 2009, I'd been the editor in chief of Gourmet for 10 years.\" Despite falling revenues throughout the publishing industry, \"it never crossed my mind that Cond Nast might close the magazine. Gourmet was a 69-year-old institution.\" A variety of comfort foods featured in the book -\"perfect pound cake\" and fragrant cider-braised pork, slow-rising no-knead bread and the \"pure guilty pleasure\" of a creamy rice pudding that served as dinner one night -provided sustenance and nurturing. Ms. Reichl's inspirations were dependent upon the seasons, her cravings, and what she found at farmers' markets, as well as her continued healing. \"In times of stress, only excess will do: this is an enormous cake,\" says Ruth. But it is \"impossible to hold on to gloom with so much chocolate wafting its exuberant scent into every corner of the house,\" she says. \"And there is no such thing as too much chocolate cake.\"
Newspaper Article