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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.
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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.