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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.

 1.  The Other Side of the Bridge

2.  The Success Machine

3.  Paris

4.  Blow Your Socks Off

 5.  Garlic Is Good

6.  Armadillos in China

 7.  The Sage of Sonoma

 8.  Five Recipes

 9.  Raining Shrimp

10.  Midnight Duck

11.  DaliFish

12.  Foodies

13.  Mashed Bananas

14. Barcelona

Acknowledgments

A Reader's Guide

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媒体评论

　　“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

　　“So many memoirs annoy by telling either too much or too little.

This one tells just enough....The book reads not like life

described but like life lived and then shaped....Each story affirms

[Reichl’s] desire to get beyond the surface, even as she celebrates

its unlikely depths.”

　　　　　　——The New York Times

　　“Magnificent, riotous, ***...[Comfort Me with Apples] is an

extended, lilting song about lovesickness and the restorative

succor of good food....Two courses of Reichl’s li***ry cooking

will leave still-ravenous readers hoping for a third serving soon.

[Rating:] A.”

　　　　　　——Entertainment Weekly

书籍介绍

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.