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Tender at the Bone

Growing up at the Table
Reichl, Ruth (Book - 2010)
Average Rating: 3.5 stars out of 5.
Tender at the Bone
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"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 determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, 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."--Provided by publisher.
Authors: Reichl, Ruth
Title: Tender at the bone
growing up at the table
Publisher: New York : Random house, 2010
Characteristics: x, 289 p. :,ill. ;,21 cm
Statement of Responsibility: Ruth Reichl
Notes: Includes questions and topics for discussion
Summary: "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 determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, 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."--Provided by publisher.
ISBN: 0812981111
9780812981117
Branch Call Number: B-Re2717t 2010
Subject Headings: Reichl, Ruth Cooking Cooks United States Biography
Topical Term: Cooking
Cooks
LCCN: 2010294164
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A restaurant critic for The New York Times offers a memoir--with recipes--of a life spent as a restaurant owner, chef, and food critic, from California to New York City.


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With disarming, tender, and frequently gustbustingly funny prose, Ruth Reichl tells the story of how she fell in love with food. Recipes accompany each chapter as we meet Reichl’s mom, the tasteblind, guest-endangering Queen of Mold; adoptive grandmothers; gourmand French Canadian Daddy Warbucks; debauched former socialite maid; college roommate Serafina; Tunisian pick-up artists; a Warhol Factory it girl; Ann Arbor and Berkeley radicals; the last home cook in America; and the love of her life. Reichl writes the people in her life with honesty, wit, and a great deal of love.

Aug 26, 2012
  • lsmarkova rated this: 3.5 stars out of 5.

Moving story about the growth of a budding food writer. The meal descriptions are guaranteed to make you hungry!

The author is a bit overly confessional and is a bit self-focused (as I suppose many of us were when young), but it's a great read nonetheless.

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app06 Version Arkelstorp Last updated 2014/10/16 16:30