Synopses & Reviews
In Ruth Reichls 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 where
Tender at the Bone leaves off,
Comfort Me with Apples recounts Reichls 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. Reichls 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 Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.
Review
"Comfort Me With Apples shows us that even at life's most painful moments, eating and cooking can offer redemption. A great meal has the power to summon memory, to invoke romance, to mend a broken heart. When her personal life falls apart, Ms. Reichl invents a dish called 'Swiss pumpkin' to make herself feel better, and it somehow helps. Not only inventing foods but inventing the words describing foods helps her through difficult times." Jenny Lyn Bader, New York Times
Review
"Two courses of Reichl's literary cooking will leave still ravenous readers hoping for a third serving soon." Lisa Schwarzbaum, Entertainment Weekly
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.