Comfort Me with Apples, Ruth Reichl
Comfort Me with Apples, Ruth Reichl
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Comfort Me with Apples
More Adventures at the Table

Author: Ruth Reichl

Narrator: Ruth Reichl

Abridged: 5 hr 28 min

Format: Digital Audiobook Download

Published: 04/10/2001

Synopsis

In Ruth Reichl’s latest book — one that will delight her fans and convert those as yet uninitiated to her charming tales — the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples 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 and daunting, one told in the most winning and engaging of voices. Reichl’s anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. 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. The New York Times has said, “While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl.” In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.

About The Author

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.

Reviews

Goodreads review by Chana on November 17, 2013

By the time I was a quarter through this book I was freaking out (bet that is a Berkley term). I was telling myself, "Don't judge! Stop judging! Take a deep cleansing breath, another!" It only helped so much. I was definitely judging! By the time Ruth and Doug have their honest conversation I was fu......more

Goodreads review by Laura on June 21, 2011

Ruth Reichl, food critic and former editor of Gourmet magazine, is a fluid and engaging writer. Her stories about the early days of California Cuisine were interesting, as were the anecdotes involving people like Wolfgang Puck, Alice Waters, and the Aidells sausage guy before they became household n......more

Goodreads review by Sundry on September 03, 2007

I liked the real foodie parts of this book, but it pretty quickly devolved into the sort of memoir where I felt somewhat aghast for Ruth’s friends, family, former and current spouses, and lovers. Yikes! TMI! It would have comforted me if she had stuck an apple in her mouth rather than telling me quite......more

Goodreads review by TraceyL on March 13, 2020

Fantastic follow-up to Tender at the Bone: Growing Up at the Table by one of my favorite authors. This book dives deeper into her personal life - her relationships, marriages and children. Of course, there's still a lot of wonderful descriptions of food. It's just great.......more

Goodreads review by Becky on March 06, 2008

This followup to Reichl's first memoir, Tender At the Bone, is as lush as its predecessor, if a little sickening as a comforting marriage splinters, a self is reinvented, and a longed-for child is gained and lost. Though she's well-known for writing about food, Ruth Reichl is just as adept at writing......more

Quotes

“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...[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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