Comfort Me With Apples Explained
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Comfort Me with Apples and Tender at the Bone: Two Culinary Treasures
An ebook bundle featuring Tender at the Bone and Comfort Me with Apples, two delicious memoirs from “one of the world’s leading food writers” (Chicago Sun-Times) that chronicle her riotous journey into the culinary world Tender at the Bone: “An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. Comfort Me with Apples: “[Ruth] 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 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, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.
Comfort Me with Apples
A laugh-out-loud novel about teenage pretensions and adult delusions from an author whom the New York Times has called “a Balzac of the station wagon set” Chick Swallow and his best friend, Nickie Sherman, are teenage boulevardiers of Decency, Connecticut, devotees of Oscar Wilde who spend their evenings crafting perverse aphorisms in an ice-cream parlor. “There is only one thing worse than not having children,” opines Chick, “and that is having them.” Unrepentant aesthetes, someday soon they will be in Paris or New York, far removed from the mainstream. Then the unthinkable happens. Marriage. Family. Dinner parties. For Chick, a job at the local newspaper writing an advice column punctuated by blandly inspirational Pepigrams: “To turn stumbling blocks into stepping stones—pick up your feet.” For Nickie, an unlikely career in law enforcement. But just when it seems that their lives have settled down before they could even begin, Chick begins an affair with Mrs. Thicknesse, a newspaper music critic of ample girth and means, and a whole brouhaha breaks loose: blackmail, forgery, secret sleuthing, lawsuits. There is drama in suburbia after all, and Chick and Nickie are up to their necks in it. A wild, witty tale of friendship, marriage, and infidelity, Comfort Me with Apples is full of the brilliant wordplay and delicious ironies that made Peter de Vries “one of the best comic novelists that America has ever produced” (Commentary).
Comfort Me With Apples
In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals. Ruth Reichl's pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a cosy dining-table conversation with a friend. In Comfort Me With Apples, Reichl again demonstrates her inimitable ability to combine food writing, humour and memoir into an art form.