"It marked a turning point in the world of food media, but no one was more taken aback than Reichl herself. She writes of dealing with the shock, "I did what I always do when I'm confused, lonely, or frightened. I disappeared into the kitchen."  

"These are the 136 recipes that helped Reichl heal after that turbulent time when she didn't know what she would do next. They sound like recipes a food writer would turn to in a moment of uncertainty: Kale with chiles and garlic; peach cobbler; chicken and mushroom fricassee; grilled cheese; and "a blistering ma po tofu that shakes Reichl out of the blues."

Recorded Live From the NY Public Library William Grimes, author of Appetite City: A Culinary History of New York was joined by author, editor and food writer Ruth Reichl and Dan Barber, owner and chef of Blue Hill at Stone Barns in 2009 to talk about food and culture. 

 

 Watch here