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Comfort Me with Apples: More Adventures at the Tableby Ruth Reichl
Synopses & Reviews
In the author's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, she brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, this book recounts her 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.The 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 Times has said, "While all good food critics are humorous... few are so riotously, effortlessly entertaining as Ruth Reichl." In this book, the author once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.
In the sequel to Tender at the Bone, the noted food critic describes her odyssey from chef to food writer, traces her journey through restaurants from Bangkok to Paris to Los Angeles, and offers colorful anecdotes about her life and encounters with great food. 75,000 first printing.
BONUS: This edition contains a Comfort Me with Apples discussion guide.
In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichlreturns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic.Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichlmakes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warmthat readers will feel they are enjoying a conversation over a meal with a friend.
About the Author
Ruth Reichl is the editor in chief of Gourmet and the author of the bestselling Tender at the Bone, a James Beard Award finalist. She has been the restaurant critic at The New York Times and the food editor and restaurant critic as the Los Angeles Times. Reichl lives in New York City.
Table of Contents
The other side of the bridge — The success machine — Paris — Blow your socks off — Garlic is good — Armadillos in China — The sage of Sonoma — Five recipes — Raining shrimp — Midnight duck — Dali fish — Foodies — Mashed bananas — Barcelona.
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