![]() ![]() The first book, Tender At the Bone: Growing Up At the Table, was a tough act to follow: funny, poignant, honest and unaffected. How she comes to make sense of the world of high-end food appreciation and even thrive as one of its most vivid scribes, forms the main story line of Comfort Me With Apples, the second volume of her personal memoirs. Ruth Reichl has just plunged into an odd sort of Wonderland with a rarefied vocabulary all its own. "Hasn't been through malolactic," Phil replied. "Macayamas Chard?" asked the food editor, raising his eyebrows as he peered down the list. It appeared, and the two men began speaking in tongues. ![]() On her first job as a restaurant critic in a posh place called Trader Vic's, California food writer Ruth Reichl bears witness to the following surreal scene between two gourmet journalists at the table: The food editor immediately summoned a wine list. Review | Comfort Me With Apples by Ruth ReichlĬomfort Me With Apples: More Adventures at the Table by Ruth Reichl ![]()
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