The wonderful sequel to Ruth Reichl's best-selling memoir Tender at the Bone.
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 Review
Reading Ruth Reichl on food is almost as good as eating it. Washington Post Book World
Ruth Reichl is the chief editor at Gourmet Magazine, and was the chief restaurant critic for The New York Times. She held the same post at the Los Angeles Times for ten years and was chef/owner at the Swallow Restaurant in California in the mid-seventies. She has written for numerous publications including Vanity Fair, Family Circle, Metropolitan Home and Food and Wine.
Allen & Unwin
Allen & Unwin
Paperback - B format
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Biography & True Stories