When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. But Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.

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. 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.

Soon after Billie Breslin takes a job at Delicious!, New York’s most iconic food magazine is abruptly shut down. Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II. They provide her with a feeling of deep connection to the young writer whose courage in the face of hardship inspires her to come to terms with her fears.