![]() ![]() “My Kitchen Year” is more of a conversation. While she’s extremely proud of the two best-selling cookbooks she edited during her editorship tenure (“The Gourmet Cookbook” in 20’s “Gourmet Today”), they’re results-oriented, which can be scary for some cooks. Actually, she says, it’s not so much a cookbook as a story told in recipes. After finishing her book tour, she retreated to the warm embrace of her kitchen, first in the city and later at her country house in upstate New York, and began to cook.Ī fragile year followed, and the cookbook grew out of it. She did what she always does in times of stress and upheaval. “My father worked to the day he died, and I will, too.” But who would hire a woman in her 60s? Having worked since she was 16, she panicked at the thought of an empty calendar. In reality, the monthly succumbed to dwindling advertising sales. “I kept thinking, ‘If I’d been smarter, I would have been able to do something,’” she says. As top dog, she couldn’t help but feel she had let her staff down. ![]() Mixed in with a sense of terrible loss were waves of unbearable guilt. ![]()
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