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.
Her trip to China, which includes clandestine dealings with a former chef, is particularly well handled. Fisher (lunch and sweet reminiscences), and Alice Waters (a garlic feast), among others.
In the doing she meets food luminaries such as Wolfgang Puck (a mad encounter in a produce market), M.F.K. 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. The story begins when Reichl, living in a '70s Berkeley commune, gets her first real job as a restaurant reviewer. 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 book also limns a sensual journey, Reichl's awakening to the pleasures of sex as well as food, and also to love. 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 former restaurant critic of The New York Times and editor in chief of Gourmet magazine told great stories about growing up and loving food.
Ruth Reichl's first book, the autobiographical Tender at the Bone, disarmed readers with its droll candor. More about food than her first volume, Tender at the Bone. This is the second part of the memoirs of the former New York Times restaurant critic and editor in chief of Gourmet magazine.
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