Comfort Me with Apples

Comfort Me with Apples chronicles food writer Ruth Reichl's journey through the 1970s and early 1980s, focusing on her time in Berkeley, California and her emergence as a restaurant critic. The memoir details Reichl's transformation from a chef in a Berkeley commune to a food writer for New West magazine and the Los Angeles Times. Through her assignments, she encounters influential figures in the culinary world and travels to international destinations, including China and France. As Reichl develops her career in food writing, her personal life undergoes significant changes. Her relationships, marriage, and sense of identity shift alongside her professional evolution. The book examines the intersection of food, memory, and personal growth, showing how culinary experiences can mark pivotal moments in life. Through Reichl's narrative, food becomes both witness and catalyst to change.

Readers appreciate Reichl's honesty about her personal struggles and transformations while building her food writing career. Her descriptions of meals and cooking transport readers into each scene, with many noting they could "taste and smell" the food through her words. Multiple reviews mention the book reads like a novel despite being memoir. Main criticisms focus on Reichl's openness about infidelity and relationship choices, with some readers finding these sections uncomfortable. A subset of reviews note the food descriptions occasionally overshadow the narrative. Notable reader quote: "She writes about food the way some people write about sex - sensuous and intoxicating." Ratings: Goodreads: 3.95/5 (18,000+ ratings) Amazon: 4.4/5 (300+ reviews) LibraryThing: 4.0/5 (200+ ratings) The book resonates most with readers interested in both food writing and personal memoirs, with food professionals noting its authentic portrayal of 1970s California cuisine culture.

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🍎 Ruth Reichl wrote this memoir while serving as the restaurant critic for the Los Angeles Times, detailing her transformation from Berkeley commune dweller to influential food writer. 🍽️ The book's title comes from the Song of Solomon 2:5: "Stay me with flagons, comfort me with apples: for I am sick of love." ✍️ The memoir includes recipes interwoven throughout the narrative, each one connected to a significant moment or relationship in Reichl's life. 🌏 During the period covered in the book, Reichl traveled extensively through China and Thailand, developing her palate and understanding of Asian cuisine at a time when many Americans were just beginning to explore these flavors. 👥 Among the notable figures who appear in the book is legendary chef Wolfgang Puck, whom Reichl met early in his career when he was just beginning to make his mark on California cuisine.