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". "Tender at the Bone" is her laugh-out-loud funny and profound account of the life lessons learned through preparing, sharing, and enjoying food. Recipes.
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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". "Tender at the Bone" is her laugh-out-loud funny and profound account of the life lessons learned through preparing, sharing, and enjoying food. Recipes.
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Add this copy of Tender at the Bone: Growing Up at the Table to cart. $7.99, fair condition, Sold by ZBK Books rated 5.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 1998 by Random House.
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Fast Shipping-Used book in fair conditions-May contain writing notes highlighting bends or folds. Text is readable book is clean pages and cover mostly intact. May show normal wear and tear. Item may be missing CD.
Add this copy of Tender at the Bone: Growing Up at the Table to cart. $8.55, good condition, Sold by Gulf Coast Books rated 5.0 out of 5 stars, ships from Cypress, TX, UNITED STATES, published 1998 by Random House.
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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.
