From Tender at the Bone through Comfort Me With Apples and Garlic and Sapphires, Reichl has chronicled her life with food. In this new memoir the former Gourmet editor-in-chief focuses on one difficult year—2009, when Gourmet folded. Out of a job, Reichl was back in her own kitchen, rediscovering and savoring the joys of cooking for herself and her family. A tribute to the healing powers of food, Reichl’s account includes not only recipes, but her dialogue with Twitter followers.

Reichl is in conversation with Tim Carman of The Washington Post.

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