When Gourmet magazine folded in 2009, Ruth Reichl has taken off-guard and thrown into a tailspin of self-doubt. As she sank into a depression, she found that, as always, food and cooking were her solace. Better yet, rather than the glamorous life of fine dining she had become accustomed to over the decades as one of the world's premiere food critics, she found herself turning to her own kitchen, revisiting old recipes and finding inspiration for new ones.
My Kitchen Year follows Reichl through the seasons, largely at her home in upstate New York, as she celebrates seasonal, sustainable fare and works through depression and injury through her love of cooking. As opposed to her other fabulous memoirs (Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires), this is more cookbook with memoir sprinkled throughout, but as always, Reichl suffuses her reflections and recipe instructions with poetry and exuberance. The recipes hold up well, too. So far, I've been able to try her Food Cart Chicken Curry recipe with great success--it was simple and delicious (and if I can do it, you, dear reader, most certainly can). As autumn settles in, this is the perfect book to pick up to get you in the mood for the comfort of good food and the delight in the act of cooking.