MARC record from Internet Archive

LEADER: 03958cam 22006734a 4500
001 ocm45364140
003 OCoLC
005 20210823060115.0
008 001102s2001 nyu 000 0aeng
010 $a 00053355
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019 $a853309634
020 $a0375501959$q(alk. paper)
020 $a9780375501951$q(alk. paper)
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035 $a(OCoLC)45364140$z(OCoLC)853309634
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043 $an-us---
050 00 $aTX649.R45$bA3 2001
060 4 $a641.5092 R351c
082 00 $a641.5092$aB$221
084 $aLC 17000$2rvk
100 1 $aReichl, Ruth.
245 10 $aComfort me with apples :$bmore adventures at the table /$cRuth Reichl.
250 $a1st ed.
260 $aNew York :$bRandom House,$c©2001.
300 $a302 pages ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
505 0 $aThe other side of the bridge -- The success machine -- Paris -- Blow your socks off -- Garlic is good -- Armadillos in China -- The sage of Sonoma -- Five recipes -- Raining shrimp -- Midnight duck -- Dali fish -- Foodies -- Mashed bananas -- Barcelona.
520 $aIn the author's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, she brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, this book recounts her transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food. It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. The anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid, even eager, to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike. The New York Times has said, "While all good food critics are humorous ... few are so riotously, effortlessly entertaining as Ruth Reichl." In this book, the author once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.
600 10 $aReichl, Ruth.
650 0 $aWomen food writers$zUnited States$vBiography.
650 0 $aCooking.
600 17 $aReichl, Ruth.$2fast$0(OCoLC)fst00391129
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aWomen food writers.$2fast$0(OCoLC)fst01177691
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
655 0 $aCookbooks.
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aBiographies.$2fast$0(OCoLC)fst01919896
655 7 $aCookbooks.$2lcgft
856 41 $3Sample text$uhttp://catdir.loc.gov/catdir/samples/random045/00053355.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/bios/random052/00053355.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/random0415/00053355.html
938 $aBaker & Taylor$bBKTY$c24.95$d18.71$i0375501959$n0003595032$sactive
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994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 1207 OTHER HOLDINGS