Tender at the Bone
Growing up at the TableBook - 2010
From Library Staff
multcolib Aug 11, 2015
This is the story of Ruth Reichl. This book came at a time in my life when I really looking inward to what kind of chef I was becoming. It inspired me to take some risks, I moved to Berkeley a few months after I read this book, and really focus on the food.
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.
From the critics
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"I loved working in the restaurant with a fierceness that surprised me. There was no hierarchy: everybody did everything, from cooking the food to mopping the floor, and there was no job I didn't like, from lifting fifty-pound sacks of flour off the delivery truck to burning my hands on hot plates as a I snatched them from the dishwasher."
"It was a restaurant called Marco's, on the edge of a small square. We went down a few steps, as beautiful as jewelry. There were eggplants the color of amethysts and plates of sliced salami and bresaola that looked like stacks of rose petals left to dry. Roasted tomatoes burst invitingly and red peppers were plump and slicked with oil."
"Alice would have snickered derisively at the notion, but she was the first person I ever met who understood the power of cooking. She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because she was comforted by the rituals of the kitchen."
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