![]() ![]() ![]() Never shying from difficult subjects, Reichl grapples masterfully with the difficulty of ending her first marriage to a man she still loved, but from whom she had grown distant. ![]() Recipes are included, but the text is far from fluffy food writing. As one might expect of a celebrated food writer, Reichl maps her past with delicacies: her introduction to a Dacquoise by a lover on a trip to Paris the Dry-Fried Shrimp she learned to make on a trip to China, every moment of which was shared with her adventurous father, ill back home, in letters the Apricot Pie she made for her first husband as their bittersweet marriage slowly crumbled the Big Chocolate Cake she made for the man who would become her second, on his birthday. In this follow-up to the excellent memoir Tender at the Bone, Reichl (editor-in-chief at Gourmet) displays a sure hand, an open heart and a highly developed palate. ![]()
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