Comfort Me With Apples: Love, Adventure and a Passion for Cooking

Ruth Reichl

ISBN 10: 0099435950 / ISBN 13: 9780099435952

Published by Random House Pod, 2003

About this Item

Seller Inventory # U9780099435952

Bibliographic Details

• Title: Comfort Me With Apples: Love, Adventure and a Passion for Cooking
• Publisher: Random House Pod
• Publication Date: 2003
• Language: English
• ISBN 10: 0099435950
• ISBN 13: 9780099435952
• Binding: Soft cover
• Edition: 1773818552.
• Condition: Very Good
• Dust Jacket Condition: 24169872
• Signed: 3/18/2026 7:22:32 AM
• Seller catalogs:
  • 1
  • U
  • 9780099435952

About this title

Synopsis

In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals. Ruth Reichl''s pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a cosy dining-table conversation with a friend. In Comfort Me With Apples, Reichl again demonstrates her inimitable ability to combine food writing, humour and memoir into an art form.

About the Author

Ruth Reichl began cooking at the age of seven. It was pure self-defense; her mother, who was affectionately known as `the Queen of Mold,' inadvertently poisoned people, and Ruth felt she could do a slightly better job. Trained as an art historian, she ended up following her passion for food. She had a modest restaurant in Berkeley, then became the restaurant critic of The Los Angeles Times and then the New York Times before being named Editor in Chief of Gourmet Magazine. She has written four memoirs and three cookbooks, but Delicious! is her first novel. She lives in New York with her husband and son - and deeply regrets that she neglected to give them any reason to learn to cook.