7/6/2023 0 Comments Gourmet today ruth reichl![]() ![]() 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. Now she has the time to rediscover what cooking meant to her. While working 24/7, Reichl would “throw quick meals together” for her family and friends. My Kitchen Year follows the change of seasons - and Reichl’s emotions - as she slowly heals through the simple pleasures of cooking. “I did what I always do when I’m confused, lonely, or frightened,” she writes. ![]() As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. 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. In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. And she will be returning to the Bay Area this week for dinner parties, conversations and book signings. We are thrilled to welcome Ruth back to EatDrinkFilms. ![]()
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