My Kitchen Year

Name: My Kitchen Year
Brand: Random House Publishing Group
SKU: 02149277

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2259720My Kitchen Yearhttps://www.gandhi.com.mx/my-kitchen-year/phttps://gandhi.vtexassets.com/arquivos/ids/1922364/0421af20-5395-4ce5-95af-f8fddff054e8.jpg?v=638344984570100000164188MXNRandom House Publishing GroupInStock/Ebooks/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 WatersA BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Mens Journal, BookPage, Booklist, Publishers WeeklyIn 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 seasonsand Reichls emotionsas she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herselfand for her family and friendsrepresents a lifes 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 Yearreveals a refreshingly vulnerable side of the worlds most famous food editor as she shares treasured recipes to be returned to again and again and again....2149277My Kitchen Year164188https://www.gandhi.com.mx/my-kitchen-year/phttps://gandhi.vtexassets.com/arquivos/ids/1922364/0421af20-5395-4ce5-95af-f8fddff054e8.jpg?v=638344984570100000InStockMXN99999DIEbook20159780679605225_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;9780679605225_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_NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times NPR Mens Journal BookPage Booklist Publishers WeeklyIn 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 Im confused, lonely, or frightened, she writes. I disappeared into the kitchen.My Kitchen Year follows the change of seasonsand Reichls emotionsas 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 lifes 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 Reichls 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 Reichls most stirring book yetone that reveals a refreshingly vulnerable side of the worlds most famous food editor as she shares treasured recipes to be returned to again and again and again.Praise for My Kitchen YearRuth 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 WatersWhat 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 PostThe recipes make for lovely reading, full of Reichls 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.VogueIf anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, its culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.O: The Oprah MagazineThe 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 2015s Best Cookbooks)...(*_*)9780679605225_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 WatersA BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Mens Journal, BookPage, Booklist, Publishers WeeklyIn 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 seasonsand Reichls emotionsas she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herselfand for her family and friendsrepresents a lifes 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 Yearreveals a refreshingly vulnerable side of the worlds most famous food editor as she shares treasured recipes to be returned to again and again and again....9780679605225_Random House Publishing Grouplibro_electonico_c328dc8a-b8a3-3f9b-88a7-24ac079cd0d6_9780679605225;9780679605225_9780679605225Ruth ReichlInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/RandomHouse-epub-97db1cc3-e862-4f51-bde9-83647da565c5.epub2015-09-29T00:00:00+00:00Random House Publishing Group