At a very early age, Ruth Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were". This is her laugh-out-loud-funny and profound account of the life lessons learned through preparing, sharing, and enjoying food, from her childhood with a culinarily challenged mother through her career as restaurant owner and chef, cookbook author and food critic. And as she tells her unforgettable stories, she reveals family recipes. February 1998 ...
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At a very early age, Ruth Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were". This is her laugh-out-loud-funny and profound account of the life lessons learned through preparing, sharing, and enjoying food, from her childhood with a culinarily challenged mother through her career as restaurant owner and chef, cookbook author and food critic. And as she tells her unforgettable stories, she reveals family recipes. February 1998 publication date.
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Add this copy of Tender at the Bone (Cassette) to cart. $50.47, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1998 by Random House Audio.
This memoir concerns the author's early years and
traces her growing interest in food. Her dysfunctional family and personal road to a fulfilling career and marriage are addressed in a mostly amusing way, although there are times when you can't help being horrified by her parents' behavior. The memoir is seeded with recipes which usually contain large amounts of butter and/or cream. While I would never try any, I am sure they are delicious. Altogether this was a fun and easy read.
cindyp
Jun 28, 2007
food writers delight
Ruth Reichl is a foody's dream writer. She knows her food and gives plenty of recipes, along with a great story. This book is autobiographical, starting with her early years and hippy days, which are hilarious. I think this and "Garlic and Sapphires" are her best books. Her descriptions are mouthwatering and I read it in. like, two days. No wonder she was chosen as the editor of Gourmet Magazine. But she is not so highbrow that you can't totally relate to all she says. I guess that is what makes her great - she is one of us.
