“A poignant, yet hilarious, collection of stories about people has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.” - Chicago Sun-Times few are so riotously, effortlessly entertaining as Ruth Reichl.” - The New York Times Book Review “While all good food writers are humorous.

Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend. 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. “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 YorkerĬomfort 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.

Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.

How lucky we are that had the courage to follow her appetite.”- NewsdayĪt an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s.

With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and-of course-marvelous meals. If that’s the case, then this eBook bundle is a nonfiction feast. Synopsis: “Reading Ruth Reichl on food is almost as good as eating it,” The Washington Post Book World once declared.

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