Tender at the Bone: Growing Up at the Table
May 2010 · Sold by Random House
3.9star
7 reviews
Ebook
320
Pages
family_home
Eligible
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About this ebook
NEW YORK TIMES BESTSELLER • The debut memoir from the renowned author of Save Me the Plums, about the people who“steered her on the path to fulfill her destiny as one of the world’s leading food writers” (Chicago Sun-Times).
“An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday
At an 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.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told.
Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.
Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.
Featuring a special Afterword by the author and more than a dozen personal family photos
“An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday
At an 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.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told.
Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.
Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.
Featuring a special Afterword by the author and more than a dozen personal family photos
Ratings and reviews
3.9
7 reviews
About the author
Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious!, and the cookbook My Kitchen Year. She was editor in chief of Gourmet magazine and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. She has been honored with six James Beard Awards. In 2024, she received the James Beard Lifetime Achievement Award.
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