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Comfort me with apples : more adventures at the table
Ruth Reichl
Adult Nonfiction TX649.R45 A3 2001

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From Publishers' Weekly:

In this follow-up to the excellent memoir Tender at the Bone, Reichl (editor-in-chief at Gourmet) displays a sure hand, an open heart and a highly developed palate. As one might expect of a celebrated food writer, Reichl maps her past with delicacies: her introduction to a Dacquoise by a lover on a trip to Paris; the Dry-Fried Shrimp she learned to make on a trip to China, every moment of which was shared with her adventurous father, ill back home, in letters; the Apricot Pie she made for her first husband as their bittersweet marriage slowly crumbled; the Big Chocolate Cake she made for the man who would become her second, on his birthday. Recipes are included, but the text is far from fluffy food writing. Never shying from difficult subjects, Reichl grapples masterfully with the difficulty of ending her first marriage to a man she still loved, but from whom she had grown distant. Perhaps the most beautifully written passages here are those describing Reichl and her second husband's adoption and then loss of a baby whose biological mother handed over her daughter, then recanted before the adoption was final. This is no rueful read, however. Reichl is funny when describing how the members of her Berkeley commune reacted to the news that she was going to become a restaurant reviewer ("You're going to spend your life telling spoiled, rich people where to eat too much obscene food?"), and funnier still when pointing out the pompousness of fellow food insiders. Like a good meal, this has a bit of everything, and all its parts work together to satisfy. (on sale Apr. 10) Forecast: Even more appetizing than Tender at the Bone, this volume is bound to visit bestseller lists. (c) Copyright PWxyz, LLC. All rights reserved

From Library Journal:

This delightful memoir, written by the editor of Gourmet and former restaurant critic at the New York Times and Los Angeles Times, picks up where her first best-selling work, Tender at the Bone, left off. Readers and fans who hankered to learn the details of her coveted career now get them and then some. This book reads like a well-edited and quite romantic film, full of hard work, good luck, love, joy, pain, travel, celebrity chefs, and always fine cuisine. The recipes (for the most part, quite replicable) are reminiscent of flashbacks in a movie, loaded with visual memory. Elegant description captures the imagination, tempts the palate, and illustrates Reichl's well-deserved reputation as a food writer. Highly recommended for all public libraries and culinary collections. [Previewed in Prepub Alert, LJ 12/00.] Wendy Miller, Lexington P.L., KY (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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