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

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Description

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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Product details

  • Paperback | 302 pages
  • 129.54 x 198.12 x 22.86mm | 249.47g
  • Random House USA Inc
  • Random House Inc
  • New York, United States
  • English
  • Reprint
  • black & white illustrations
  • 0812981626
  • 9780812981629
  • 116,467

About Ruth Reichl

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.

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Review quote

Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity. The New Yorker So many memoirs annoy by telling either too much or too little. This one tells just enough....The book reads not like life described but like life lived and then shaped....Each story affirms [Reichl s] desire to get beyond the surface, even as she celebrates its unlikely depths. The New York Times Magnificent, riotous, erotic...[Comfort Me with Apples] is an extended, lilting song about lovesickness and the restorative succor of good food....Two courses of Reichl s literary cooking will leave still-ravenous readers hoping for a third serving soon. [Rating: ] A. Entertainment Weekly"

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