Comfort Me With Apples

Comfort Me With Apples

More Adventures at the Table

Book - 2010 | Random House trade pbk. ed.
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In this delightful sequel to her bestseller Tender at the Bone , Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Publisher: New York : Random House Trade Paperbacks, 2010.
Edition: Random House trade pbk. ed.
ISBN: 9780812981629
Branch Call Number: BIO REICHL REICHL
Characteristics: 302 p. : ill. ; 21 cm.


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Jul 21, 2015

A really honest look at her own history and family, while also celebrating taste, texture, scent and labor that goes into excellent cooking. I enjoyed this one and will look for others by Reichl.

WVMLStaffPicks Dec 18, 2014

Another captivating account of life in the kitchen and haute cuisine. Ruth Reichl continues her story in this engaging sequel to Tender At the Bone--from life in a commune with her first husband, meetings and travels with great chefs, to food writer for the Los Angeles and New York Times. With great candor she writes of her family, her failed first marriage, finding true love with her second husband, and joyously, motherhood at age forty. She is now editor of Gourmet magazine.

ser_library Mar 16, 2014

restaurants, cooking, food tales interspersed with personal angst and travels--mostly well written and funny

bibliotechnocrat Dec 12, 2013

While living on a commune Ruth Reichl eats at pretentious restaurants in her job as a restaurant critic. It's a clash of worldviews in this follow up to her earlier memoir, Tender at the Bone, and as in the earlier book, the author does not disappoint. This food memoir is entertaining, amusing, highly personal, and even features the occasional recipe. Pour yourself a glass of Merlot and sit back to get acquainted with Reichl, former editor of Gourmet Magazine.


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