My Kitchen Year by Ruth Reichl, Signed Copy
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Let food be thy medicine.
When Gourmet magazine ended without notice in 2009, then editor-in-chief Ruth Reichl (also a former restaurant editor for the New York Times) was floored—and turned to her kitchen for comfort. My Kitchen Year is the resulting cookbook, a collection of the recipes Ruth cooked and ate from, and the poems and musings they inspired. We love the book for its intimacy, honesty (more on that, here) and its recipes which—from Butter-Toasted Apricot Oatmeal to Sea Urchin Pasta to PB&J—are sometimes easy, sometimes challenging, and always comforting. Your copy comes with a signed bookplate.
Photography by Rocky Luten
Details & Materials -
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
No fancy technique—it's easier to make (and eat) than magic
This natural sweetener & easy method will make you ditch the store-bought stuff.
A quicker-than-quick recipe for this weekend and beyond.