Amazon.com Amazon.com's Best of 2001 (ISBN 0375758739, Paperback)

Ruth Reichl's first book, the autobiographical Tender at the Bone, disarmed readers with its droll candor. The former restaurant critic of The New York Times and editor in chief of Gourmet magazine told great stories about growing up and loving food. Comfort Me with Apples begins where the first book ended, tracing Reichl's evolution from chef to food writer while detailing the dissolution of her first marriage, the start of a second, and motherhood at the age of 40. The book also limns a sensual journey, Reichl's awakening to the pleasures of sex as well as food, and also to love. Reichl interweaves her diverse coming-of-age narratives with passion (especially on the subject of food), wit, and a no-nonsense grace, all of which add up to a wonderful read--entertaining, but moving, too.

The story begins when Reichl, living in a '70s Berkeley commune, gets her first real job as a restaurant reviewer. Despite the incredulity of her in-the-movement roommates ("You're going to spend your life telling spoiled, rich people where to eat?" asks one), Reichl persists, traveling widely to polish her palate. In the doing she meets food luminaries such as Wolfgang Puck (a mad encounter in a produce market), M.F.K. Fisher (lunch and sweet reminiscences), and Alice Waters (a garlic feast), among others. Her trip to China, which includes clandestine dealings with a former chef, is particularly well handled. The ungluing of her first marriage is depicted in adroit emotional counterpoint to her soaring career, as is her discovery of love with her second husband, unspooled against her father's death. Reichl also provides recipes, such as Fall Mushroom Soup (made to comfort herself and her mother) that, unexpectedly and delightfully, deepen the narrative. --Arthur Boehm

Amazon.com Book Description (ISBN 0375501959, Hardcover)

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.

Amazon.com Product Description (ISBN 0965193772, Paperback)

More adventures at the table by the author of Tender at the Bone Ruth Reichl. " While all good food writers are humorous...few are so riotusly effortlessly entertaining as Ruth Reichel... She is also witty, fair-minded, brave and a wonderful writer" The New York Times Book Review.

Amazon.com Product Description (ISBN 0375417230, Audio Cassette)

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.


From the Hardcover edition.