Comfort Me with Apples: More Adventures at the Table

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Random House Publishing Group, Jun 12, 2001 - Biography & Autobiography - 320 pages
BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl's Delicious!

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns 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, Reichl makes 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 warm that readers will feel they are enjoying a conversation over a meal with a friend.
 

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LibraryThing Review

User Review  - Alphawoman - LibraryThing

Sometimes you find a book that surprises you totally! A very wonderful memoir full of recipes that cry out to be taken seriously. I want to try page 255 for certain. Danny Kaye's pasta. Read full review

LibraryThing Review

User Review  - cissa - LibraryThing

I love Reichl's writing, and I did love this book. It picks up where her "Tender at the Bone" left off, and was breathtakingly honest about some complicated real life issues. And with recipes! My only ... Read full review

Selected pages

Contents

The Other Side of the Bridge
The Success Machine
Paris
Blow Your Socks
Garlic Is Good
Armadillos in China
The Sage of Sonoma
Five Recipes
Raining Shrimp
Midnight Duck
Dalí Fish
Foodies
Mashed Bananas
Barcelona
Copyright

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About the author (2001)

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.

Bibliographic information