The book is organized by season (Reichl gets particularly excited by whatever is good and fresh). Her recipe style is relaxed, even soothing. Instead of a formal ingredient list, items are grouped as either staples or shopping list grabs. Instead of numbered steps, she instructs in warm, friendly paragraphs—a call to peel apples for a crisp reads, “peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins.” And, perhaps in a nose thumbing to online critics, each anecdote is set off by one of her infamous tweets.
If you tend to roll your eyes at the overly earnest, read My Kitchen Year for the recipes, and cook many of them. You’ll be deeply satisfied, maybe even moved.
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