In the sequel to her best-selling autobiography Tender at the Bone, Ruth Reichl continues her culinary adventures in pursuit of good meals and good company. Reichl recounts her transformation from chef to food writer, a process that led her through restaurants (and occasionally bedrooms) from Bangkok to Paris to Los Angeles.It is an apprenticeship by turns delightful and daunting but unfailingly entertaining, from a summer lunch with M.F.K Fisher to a mad dash through the produce market with Wolfgang Puck and a garlic feast ...
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In the sequel to her best-selling autobiography Tender at the Bone, Ruth Reichl continues her culinary adventures in pursuit of good meals and good company. Reichl recounts her transformation from chef to food writer, a process that led her through restaurants (and occasionally bedrooms) from Bangkok to Paris to Los Angeles.It is an apprenticeship by turns delightful and daunting but unfailingly entertaining, from a summer lunch with M.F.K Fisher to a mad dash through the produce market with Wolfgang Puck and a garlic feast with Alice Waters. 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.In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humour and memoir into an art form.While all good food writers are humorous ...few are so riotously, effortlessly entertaining as Ruth Reichl. New York Times Book ReviewReading Ruth Reichl on food is almost as good as eating it. Washington Post Book World
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Picking up where Tender at the Bone leaves off, <i>Comfort Me with Apples</i> recounts 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.
