For better or worse, most of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. Tender at the Bone is the story of a life determined, enhanced and defined by unforgettable people, tales well told, and a passion for food. The journey begins with Reichl's mother, the notorious woman known as the Queen of Mold., and leads to Monsieur du Croix, the gourmand who saw his own passion for food in young Ruth. With infectious humor, restaurant critic Ruth Reichl whips up a ...
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For better or worse, most of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. Tender at the Bone is the story of a life determined, enhanced and defined by unforgettable people, tales well told, and a passion for food. The journey begins with Reichl's mother, the notorious woman known as the Queen of Mold., and leads to Monsieur du Croix, the gourmand who saw his own passion for food in young Ruth. With infectious humor, restaurant critic Ruth Reichl whips up a savory memoir of her apprentice years.
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Add this copy of Tender at the Bone: Growing Up at the Table to cart. $99.62, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1998 by G K Hall & Co.
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.
