Comfort Me With Apples
More Adventures at the Table
Book - 2001
In Ruth Reichl's latest book -- one that will delight her fans and convert those as yet uninitiated to her charming tales -- the author brings to life her adventures in pursuit of good meals and good company. Picking up whereTender at the Boneleaves off,Comfort Me with Applesrecounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food. It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl's anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid -- even eager -- to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike.The New York Timeshas said, "While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl." InComfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.
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Publisher:
New York : Random House, 2001.
Edition:
1st ed.
ISBN:
9780375501951
0375501959
0375501959
Branch Call Number:
641.5092/REIC
Characteristics:
302p. 24cm.
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Add a CommentA really honest look at her own history and family, while also celebrating taste, texture, scent and labor that goes into excellent cooking. I enjoyed this one and will look for others by Reichl.
Another captivating account of life in the kitchen and haute cuisine. Ruth Reichl continues her story in this engaging sequel to Tender At the Bone--from life in a commune with her first husband, meetings and travels with great chefs, to food writer for the Los Angeles and New York Times. With great candor she writes of her family, her failed first marriage, finding true love with her second husband, and joyously, motherhood at age forty. She is now editor of Gourmet magazine.
restaurants, cooking, food tales interspersed with personal angst and travels--mostly well written and funny
While living on a commune Ruth Reichl eats at pretentious restaurants in her job as a restaurant critic. It's a clash of worldviews in this follow up to her earlier memoir, Tender at the Bone, and as in the earlier book, the author does not disappoint. This food memoir is entertaining, amusing, highly personal, and even features the occasional recipe. Pour yourself a glass of Merlot and sit back to get acquainted with Reichl, former editor of Gourmet Magazine.