- Taschenbuch: 320 Seiten
- Verlag: Random House Trade Paperbacks; Auflage: Reprint (9. April 2002)
- Sprache: Englisch
- ISBN-10: 0375758739
- ISBN-13: 978-0375758737
- Größe und/oder Gewicht: 13,2 x 1,6 x 20,3 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 1.543.557 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Comfort Me with Apples: More Adventures at the Table (Englisch) Taschenbuch – 9. April 2002
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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 -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.
“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, erotic...[Comfort Me with Apples] is an extended, lilting song about lovesickness and the restorative succor of good food....Two courses of Reichl’s literary cooking will leave still-ravenous readers hoping for a third serving soon. [Rating:] A.”
Most people who experience life crises around 30-35 (almost everyone) tend to self-dramatize and feel sorry for themselves. Ms. Reichl treats life as an adventure to be embraced and tends to poke fun at herself. As a result, you cannot help but like her. She is also very down-to-earth, and is very candid about things that most people would downplay or try to keep secret.
She has a lot of courage. Whether it is ignoring the orders not to talk to people in China or offering her untutored opinions to great chefs, she just dives in with whatever fits her sense of the moment. You will probably admire her courage, if you are like me.
Ms. Reichl is extremely intelligent, and her imagination will stir yours. She has a great ability as a writer to help you enter into her world, and feel what she feels.
At the beginning of the book, she had just been surviving as a writer by keeping her expenses low and working as a cook. Her husband's art career had started to take off, and she gets a chance to become a restaurant reviewer. This opportunity is derided by her fellow commune mates in Berkeley, and couldn't be more different than her experiences with eating macrobiotic food that she often prepared herself. She only had one dinner out a year before taking this new job.
Soon, she is reviewing (after misadventures like having her credit card rejected at the first restaurant she reviews and reporting that a robbery had occurred in the parking lot of another restaurant without checking the facts) and starting a tempestuous affair with her editor at New West. The affair fizzles out when he marries another editor at the magazine. Ms. Reichl soon falls for a man who she cannot stand at first, and they also have a torrid relationship that ends happily in marriage.
Some of the best parts of the book involve the difficulties of opening new restaurants. You will get most of the gory details on two, including Wolfgang Puck's Chinois. The book is filled with other restaurant celebrities, and you will enjoy what you learn about them. They are most engaging when away from the harried moments in the kitchen.
The book also is filled with recipes. Now, most recipes in books are long on ingredients and short on instructions. Ms. Reichl is just the opposite. These are almost all simple recipes with oodles of details concerning preparation. For example, asparagus in balsamic vinegar has two pages of directions. Also, the dishes come from many cultures so they can allow you to have some adventure with your meals.
One of the many clever devices she uses in the book is to describe meals at Chez Panisse in Berkeley as a kind of measuring stick for her connection to the world of food. She nicely uses her mother's experiences with the restaurant in the same way. I was very impressed by this method.
After you finish reading this marvelous book, I suggest that you think about where you need to try more things. Ms. Reichl's life would have clearly been much less if she had not taken great strides to try things she had never done before. Where should you do the same?
Seize life and experience it with full flavor!
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I have described the scenes unfolding in just the first few chapters to many of my friends, leaving their mouths watering, and minds intrigued to know more. I can't pass on my books as they contain recipes I intend to make.
I encourage you if you haven't read any of Ruth Reichl's novels, please get one and dive into her world, feed your senses with her knack story-telling that will take you places that you can almost see, smell , and then taste the very foods that made her who she is today!
I have enjoyed the 4 that I have read. If you like a great fun read, with recipes at the end of each chapter, these are books for you.
A PERFECT summer read.
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