My Kitchen Year
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📒My Kitchen Year ✍ Ruth Reichl
✏My Kitchen Year Book Summary : NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In 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 I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as 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 life’s 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 Reichl’s 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 Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth 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 Waters “What 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 Post “The recipes make for lovely reading, full of Reichl’s 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.”—Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine “The 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 2015’s Best Cookbooks) From the Hardcover edition.
📒A Year In A Vegetarian Kitchen ✍ Jack Bishop
✏A Year in a Vegetarian Kitchen Book Summary : Simple, seasonal, real-time vegetarian recipes for everyday and every occasion. As a busy husband, father of two young children, and full-time writer, Jack Bishop demands a lot from the meals that make it into his family's repertoire. In A Year in a Vegetarian Kitchen, he guides you through the seasons with 248 of his favorite everyday recipes, which deliciously embody his philosophy of "shop locally, cook globally, and keep things easy." Cooking with seasonal produce, he says, is the best way to bring a welcome variety to the table. In spring, dinner might be Stir-Fried Rice Noodles with Asparagus and Eggs. Summer brings Savory Corn Griddle Cakes and Fresh Tomato Pizza with Avocado. For fall, Root Vegetable Tarts with Rosemary and Orecchiette with Spicy Broccoli are on the menu. And in winter, when most farmers' markets are a distant memory, Pan-Glazed Tofu with Thai Red Curry Sauce and Caribbean Black Beans with Sautéed Plantains await. With ten years of experience working with Cook's Illustrated, he's also able to provide expert guidance on how to choose a good vegetable broth, select the right potatoes for mashing, and more tips tailored just for vegetarian cooks.
📒A Year In My Kitchen ✍ Skye Gyngell
✏A Year in My Kitchen Book Summary : Skye Gyngell presents a treasure trove of 100 dishes especially created to make the most of ingredients at their seasonal best. Throughout the seasons, Skye interjects her recipes with advice, serving suggestions and ideas for varying the ingredients.
📒The Year My Mother Came Back ✍ Alice Eve Cohen
✏The Year My Mother Came Back Book Summary : “A perfect book. I want to tell everyone, every mother, every daughter, to read it” (Abigail Thomas, New York Times–bestselling author of A Three Dog Life). For the first time in decades I’m remembering Mom, all of her—the wonderful and terrible things about her that I’ve cast out of my thoughts for so long. I’m still struggling to prevent these memories from erupting from their subterranean depths. Trying to hold back the flood. I can’t, not today. The levees break. Thirty years after her mother’s death, Alice Eve Cohen starts to see her again, seemingly in the flesh, and continues to do so during the hardest year Alice has had to face: The year one daughter needs a harrowing surgery, another daughter decides to reunite with her birth mother, and she herself receives a daunting diagnosis. As it turns out, it’s entirely possible for the people we’ve lost to come back to us when we need them the most. Though letting her mother back into her life is not easy, Alice approaches it with humor, intelligence, and honesty. What she learns is that she must revisit her childhood and allow herself to be a daughter once more in order to take care of her own girls—and forgive her mother’s transgressions so she can forgive herself for her own—in this “wry, magical memoir about the transcendent power of mother-daughter love” (Elle). “Funny, painful, absurd, and heartwarming . . . Alice’s own struggle to accept her imperfect self is a loving message to mothers who struggle to live life with grace. A beautiful book.” —Julie Metz, New York Times–bestselling author of Perfection
📒Before And After Loss ✍ Lisa M. Shulman
✏Before and After Loss Book Summary : Combining the science of emotional trauma with concrete psychological techniques— including dream interpretation, journaling, mindfulness exercises, and meditation—Shulman's frank and empathetic account will help readers regain their emotional balance by navigating the passage from profound sorrow to healing and growth.
📒Tom Kitchin S Meat And Game ✍ Tom Kitchin
✏Tom Kitchin s Meat and Game Book Summary : With a focus on seasonality and the very best produce, Tom Kitchin's Meat and Game offers great recipes to try at home. From venison to partridge, game is an increasingly popular subject, and Tom shows readers how to get the very best out of it, pairing the beautiful flavours with seasonal vegetables to create simple, fulfilling dishes. Alongside classic game recipes, the book also features delicious meat dishes, from steak to Barnsley chops. Recipes vary from simple salads, the ultimate 11's grouse sandwich and easy roasts to venison tartare or mallard en croute – you will be sure to find a recipe for every occasion within these pages. From one-pot dishes to more elaborate presentations, this is a beautiful book highlighting the very best of British produce from one of Britain's most loved chefs.
📒Mysteries And Secrets Of Time ✍ Lionel and Patricia Fanthorpe
✏Mysteries and Secrets of Time Book Summary : This fascinating work begins with a scientific appraisal of time and its relationship with 3D space. It explains in clear, understandable language, the complex theories of such famous men as Newton, Einstein, and Stephen Hawking. Is time infinite, or does it have a beginning and an end? Do Black Holes and White Vortices distort time, or penetrate it? The authors also analyse and evaluate puzzling, well documented reports of time travel and reincarnation, and strange cases of deja vu. Can time travel account for such anachronistic discoveries as a 20th century sparkplug found encased among fossils half a million years old? Finally, the authors bring all the unsolved time-related mysteries together in a unified field theory that suggests an awesome answer to the mysteries of time-travel and reincarnation.
📒The Best American Food Writing 2018 ✍ Ruth Reichl
✏The Best American Food Writing 2018 Book Summary : Legendary author and food critic Ruth Reichl collects the year's finest writing about food and drink.
📒A Kitchen In France ✍ Mimi Thorisson
✏A Kitchen in France Book Summary : With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home. From the Hardcover edition.
📒Kitchen Rhythm A Year In A Parisian P Tisserie ✍ Frances Leech
✏Kitchen Rhythm A Year in a Parisian P tisserie Book Summary : At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.