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

by Ruth Reichl (Author) "Easy for him to say: He was independently wealthy..." (more)
Key Phrases: restaurant critic, food editor, Los Angeles, New York, Channing Way (more...)

Editorial Reviews

Amazon.com Review
Ruth Reichl's first book, the autobiographical Tender at the Bone, disarmed readers with its droll candor. The former restaurant critic of The New York Times and editor in chief of Gourmet magazine told great stories about growing up and loving food. Comfort Me with Apples begins where the first book ended, tracing Reichl's evolution from chef to food writer while detailing the dissolution of her first marriage, the start of a second, and motherhood at the age of 40. The book also limns a sensual journey, Reichl's awakening to the pleasures of sex as well as food, and also to love. Reichl interweaves her diverse coming-of-age narratives with passion (especially on the subject of food), wit, and a no-nonsense grace, all of which add up to a wonderful read--entertaining, but moving, too.

The story begins when Reichl, living in a '70s Berkeley commune, gets her first real job as a restaurant reviewer. Despite the incredulity of her in-the-movement roommates ("You're going to spend your life telling spoiled, rich people where to eat?" asks one), Reichl persists, traveling widely to polish her palate. In the doing she meets food luminaries such as Wolfgang Puck (a mad encounter in a produce market), M.F.K. Fisher (lunch and sweet reminiscences), and Alice Waters (a garlic feast), among others. Her trip to China, which includes clandestine dealings with a former chef, is particularly well handled. The ungluing of her first marriage is depicted in adroit emotional counterpoint to her soaring career, as is her discovery of love with her second husband, unspooled against her father's death. Reichl also provides recipes, such as Fall Mushroom Soup (made to comfort herself and her mother) that, unexpectedly and delightfully, deepen the narrative. --Arthur Boehm --This text refers to the Hardcover edition.

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.
Copyright 2001 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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Product Details

• Paperback: 302 pages
• Publisher: Random House Trade Paperbacks (April 9, 2002)
• Language: English
• ISBN-10: 0375758739
• ISBN-13: 978-0375758737
• Product Dimensions: 7.9 x 5.1 x 0.7 inches
• Shipping Weight: 8 ounces (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (87 customer reviews)
• Amazon.com Sales Rank: #24,234 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful:

5.0 out of 5 stars Captivating story of love,culinary adventure ,humor abounds, April 20, 2001

By A Customer

This review is from: Comfort Me with Apples: More Adventures at the Table (Hardcover)

I've rushed reading this book because I could not put it down. Ruth writes with all her senses. She recreates the smells, the taste, the the texture, the appearance, the sound of food. I have totally enjoyed her sharing the humorous, unique experiences she has had reviewing restauerants, traveling , cooking, famous and not so famous friendships, tender relationships, difficult transitions, and a mother that would try the patience of Job. Throughout all the details shines a love of life and an amazing ability to experience and write about food in such full terms that you feel you are with her in the experience. At the end of each chapter is a recipe or 2 that was mentioned in her adventures. I plan on trying the pasta recipe first. I hope book number 3 is coming soon.

13 of 13 people found the following review helpful:

5.0 out of 5 stars Delicious, June 9, 2002

By	Beth Johnston (Cambridge, MA United States) - See all my reviews

Thank goodness the waiter slipped coffee into my decaf. Yes, I was up all night, but it gave me time to read "Comfort Me With Apples" in one huge, delicious sitting. If you read and liked Ruth Reichl's previous memoir, "Tender at the Bone," then run out and get this one--it's better. And if you haven't read Tender at the Bone, then get this anyway, or just make your life better and get both.

I'd initially shied away from reading this book because sophomore efforts are rarely as good as the originals, because the first few pages, when I scanned them, looked awfully dreary (all those Berkeley folks giving Reichl a very hard and preachy time of it, complaining that her new job as a restaurant reviewer means selling out), and because of some negative reviews on Amazon. Now that I've reread those reviews, I'm surprised--some people seem to have read such a different book than I did.

But I just figured out what the problem must be. Reichl is a devoted foodie and food writer, but she is also an eloquent and moving memoirist. If you've come to her work looking for insight only about food, go elsewhere (I suggest Jeffrey Steingarten's The Man Who Ate Everything, or AJ Liebling's Between Meals). But if your interested in lives--women's lives especially--and how they intertwine with careers and passions (Reichl's passion being for food among other things), get this. Reichl is definitely and consciously writing in the tradition of MFK Fisher, who used food as a prism to write about a thousand other things.

Reichl's chief story line is about her career as a restaurant critic and a reporter on the scene of the great revolution in Californian (and hence American) cuisine. Contrary to one reviewer, I didn't think she's telling this story to show off; her insights about Alice Waters, Wolfgang Puck, Fisher, and others are worthwhile and fascinating. Her subplot is her personal life--divorce and remarriage, the death of her father, the adoption and loss of one child and the birth of another. In the hands of another writer these personal details might be mawkish or dreary; I found them wonderfully engrossing.

Of course there are problems with the book. I agreed with many others that tales of trips to China, Thailand, and Barcelona at times seemed more like magazine articles than a coherent part of a memoir. Unlike others, I didn't like the recipes at the end of each chapter; I found it intrusive to go from an emotionally wrenching description of the end of an affair, for example, into chirpee cookbookese ("count on a pound of asparagus per person. Buy the fattest stalks you can . . . ") The memoir parts of the book could have been slightly more self-reflective; Reichl needn't show regret she doesn't feel for the affairs she had during her marriage, but it would seem natural to acknowledge them as something the merest bit more troublesome than the decision about which main course to choose at La Tour d'Argent. Nevertheless, the book overall was wonderful, warm, lusty, passionate, filling, generous, and evocative. I recommend it highly to anyone with an interest in food, life, or love.

19 of 22 people found the following review helpful:

5.0 out of 5 stars A Delicious Adventure, April 12, 2001

By	"fischer13" (Bowling Green, OH USA) - See all my reviews

This review is from: Comfort Me with Apples: More Adventures at the Table (Hardcover)

Reichl has given foodies and book lovers alike yet another wonderful tale of life with taste. Picking up where Tender at the Bone left off, the reader follows reichl from her Berkely commune to food editor of the Los Angeles Times, honestly sharing the story of her disintegrating marriage and her own part in its demise. As she develops as a food writer, Reichl travels to many locals to nosh on the native cuisine, places that are around the corner from her as well as across oceans. One of her many food journies takes her mainland China a mere 9 years after Nixon's historic visit where she willfully disregards the orders of her tour group's official leaders and makes contact with the locals, and of course, eats the food of the people, not the typical restaurant variety. We suffer with her through the loss of her father, and later her daughter, yet the reader is never manipulated into snivelling sentimentality. The same voice that spoke to the hearts and palates of so many readers is evident in this new memoir, ready to consume the reader in more delicious adventures.