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Comfort Me with Apples: More Adventures at the Table (2001)

de Ruth Reichl

MembrosResenhasPopularidadeAvaliação médiaMenções
1,939378,513 (3.86)49
In the author's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, she brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, this book recounts her 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. The 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 this book, the author once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.… (mais)
  1. 00
    Climbing the Mango Trees: A Memoir of a Childhood in India de Madhur Jaffrey (cransell)
    cransell: Another great memoir, with a heavy dose of food writing.
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Mostrando 1-5 de 37 (seguinte | mostrar todas)
Reichl, a longtime food critic and prolific archivist of memorable meal menus, has written a few memoirs by now, and this is an older one. Still, I went back to this title because her newer writing was so engrossing and relatable even for a non-cook. A rich history of living in a communal Berkeley house and trying to start a family were covered with relevant recipes intermixed. I don’t believe this title is still in print, but if you can track down a copy, it’s well worth the trouble. ( )
  jonerthon | Mar 26, 2024 |
SIGNED BY AUTHOR. First Ed.
  kitber | Feb 3, 2024 |
Mary Lou got me started on Reichl w this one ( )
  Overgaard | Aug 27, 2023 |
Ruth Reichl is definitely in my top 5 of favorite writers. I loved this book and was simultaneously horrified that someone could write so plainly about their multiple love affairs...but that's one thing that makes a great memoirist I guess. ( )
  Tosta | Jul 5, 2021 |
A very enjoyable read. I suppose this could be considered one of those memoirs where the author fesses up to all their dirty laundry, but it didn't feel like that. It felt like a woman trying to sort through her experiences in life to understand them. This writer ran in the circles of the cooking avant garde of the 1970s and since then in America. She was a restaurant critic, food journalist and editor of Gourmet magazine for ten years. More than that, she loves food, the act of cooking and the experience of eating. In addition to all the rock star chefs she knew, she became friends with Danny Kaye while she was in L.A., being invited to his home more than once for his special meals. I didn't know he loved to cook. I adore that of all the Hollywood celebrities she may have met, he was the one she was thrilled to know. I have another book by this author and I will be happy to read it. She includes recipes at the end of each chapter, some of which I may try. ( )
  MrsLee | May 9, 2021 |
Mostrando 1-5 de 37 (seguinte | mostrar todas)
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In the author's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, she brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, this book recounts her 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. The 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 this book, the author once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.

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