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By: Ruth Reichl
NEW YORK TIMES BESTSELLER • In this beloved memoir from the author of Tender at the Bone, “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).
“[Comfort Me with Apples] reminds you of a really great meal, well balanced and well seasoned, leaving you satisfied and wanting more.”—New York
A BEST BOOK OF THE YEAR: The New York Times Book Review, USA Today, Entertainment Weekly
Comfort Me with Apples recounts Ruth 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.
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.
Featuring a special Afterword by the author and more than a dozen personal family photos
NEW YORK TIMES BESTSELLER • In this beloved memoir from the author of Tender at the Bone, “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).
“[Comfort Me with Apples] reminds you of a really great meal, well balanced and well seasoned, leaving you satisfied and wanting more.”—New York
A BEST BOOK OF THE YEAR: The New York Times Book Review, USA Today, Entertainment Weekly
Comfort Me with Apples recounts Ruth 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.
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.
Featuring a special Afterword by the author and more than a dozen personal family photos
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