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"Comfort me with apples, for I am lovesick", (Song of Solomon). In this sequel to her autobiography, "Tender at the Bone", Ruth Reichl continues her ...Show synopsis"Comfort me with apples, for I am lovesick", (Song of Solomon). In this sequel to her autobiography, "Tender at the Bone", Ruth Reichl continues her culinary adventures in pursuit of good meals and good company. She 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, from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck to 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.Hide synopsis
Description:New. 0375758739 Clean, unmarked copy. In excellent shape! I can...New. 0375758739 Clean, unmarked copy. In excellent shape! I can send expedited rate if you choose; otherwise it will promptly be sent via media rate. Have any questions? Email me; I'm happy to help! ATTENTION: A discount may be available for this item. Email me for details.
Description:New in fine dust jacket. SHIP DAILY from NJ; GIFT-ABLE as NEW...New in fine dust jacket. SHIP DAILY from NJ; GIFT-ABLE as NEW LATER PRINTING, fresh, NEW w/DJ NEW AS SHOWN THIS COVER. Sewn binding. Paper over boards. With dust jacket. 320 p. Audience: General/trade. 9592 9592--Publishers Weekly, 2001-02-19 In this follow-up to the excellent memoir Tender at the Bone, Reichl (editor-in-chief at Gourmet) displays a sure hand, an open heart and a highly developed palate. As one might expect of a celebrated food writer, Reichl maps her past with delicacies: her introduction to a Dacquoise by a lover on a trip to Paris; the Dry-Fried Shrimp she learned to make on a trip to China, every moment of which was shared with her adventurous father, ill back home, in letters; the Apricot Pie she made for her first husband as their bittersweet marriage slowly crumbled; the Big Chocolate Cake she made for the man who would become her second, on his birthday. Recipes are included, but the text is far from fluffy food writing. Never shying from difficult subjects, Reichl grapples masterfully with the difficulty of ending her first marriage to a man she still loved, but from whom she had grown distant. Perhaps the most beautifully written passages here are those describing Reichl and her second husband's adoption and then loss of a baby whose biological mother handed over her daughter, then recanted before the adoption was final. This is no rueful read, however. Reichl is funny when describing how the members of her Berkeley commune reacted to the news that she was going to become a restaurant reviewer ("You're going to spend your life telling spoiled, rich people where to eat too much obscene food? "), and funnier still when pointing out the pompousness of fellow food insiders. Like a good meal, this has a bit of everything, and all its parts work together to satisfy.
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 ...
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