Comfort Me With Apples: More Adventures at the Table

Front Cover
Ruth Reichl
Random House, 2002 - Biography & Autobiography - 302 pages
979 Reviews
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 Reichlís story in 1978, when she puts down her chefís 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. Throughout 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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5 stars
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4 stars
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3 stars
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2 stars
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1 star
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The recipes look very good- I have to try out a few. - LibraryThing
... with accessible recipes throughout. - LibraryThing
A few recipes are included. - LibraryThing

Review: Comfort Me with Apples: More Adventures at the Table

User Review  - Rachel - Goodreads

If you love food and cooking, this is a great book. I loved the imagery and perspective of one of the first "whole foods" chefs in America. Read full review

Review: Comfort Me with Apples: More Adventures at the Table

User Review  - Jan - Goodreads

Boy can she name-drop, but her passion for good food makes it forgivable, as does her willingness to share her soul with us. Read full review

Contents

The Ot her Side of the Bridge
3
The Success Machine
13
Paris
26
Blow Your Socks Off
52
Garlic Is Good
82
Armadillos in China
133
The Sage of Sonoma
137
Five Becipes
160
Midnight Duck
191
Dali Fish
219
Foodies
239
Mashed Bananas
257
Barcelona
281
Acknowledgments
301
A Readers Guide
303
Copyright

Raining Shrimp
176

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About the author (2002)

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