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Tender at the Bone : Growing up at the Table by Ruth Reichl (2010, Trade Paperback)

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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.

About this product

Product Identifiers

PublisherRandom House Publishing Group

ISBN-100812981111

ISBN-139780812981117

eBay Product ID (ePID)784611

Product Key Features

Book TitleTender at the Bone : Growing Up at the Table

Number of Pages320 Pages

LanguageEnglish

TopicWomen, Culinary, Personal Memoirs, General

Publication Year2010

IllustratorYes

GenreCooking, Biography & Autobiography

AuthorRuth Reichl

FormatTrade Paperback

Dimensions

Item Height0.7 in

Item Weight8.2 Oz

Item Length8 in

Item Width5.2 in

Additional Product Features

Intended AudienceTrade

LCCN2010-294164

Dewey Edition21

Reviews"Reading Ruth Reichl on food is almost as good as eating it."-- Washington Post Book World "An absolute delight to read...How lucky we are that [Ruth Reichl] had the courage to follow her appetite."-- Newsday "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers."-- Chicago Sun-Times "While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl."-- New York Times Book Review "A savory memoir of [Reichl's] apprentice years...Reichl describes [her] experiences with infectious humor...The descriptions of each sublime taste are mouthwateringly precise...A perfectly balanced stew of memories."-- Kirkus Reviews, "Reading Ruth Reichl on food is almost as good as eating it."- Washington Post Book World "An absolute delight to read...How lucky we are that [Ruth Reichl] had the courage to follow her appetite."- Newsday "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers."- Chicago Sun-Times "While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl."- New York Times Book Review "A savory memoir of [Reichl's] apprentice years...Reichl describes [her] experiences with infectious humor...The descriptions of each sublime taste are mouthwateringly precise...A perfectly balanced stew of memories."- Kirkus Reviews, "Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience." --Washington Post Book World "An absolute delight to read . . . how lucky we are that [Reichl] had the courage to follow her appetite." --Newsday "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers." --Chicago Sun-Times "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl. . . . [She] is also witty, fair-minded, brave, and a wonderful writer." --New York Times Book Review "[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book." --The New Yorker "A savory memoir of [Reichl's] apprentice years. . . . Reichl describes [her] experiences with infectious humor, . . . the descriptions of each sublime taste are mouth-wateringly precise. . . . A perfectly balanced stew of memories." --Kirkus Reviews From the Trade Paperback edition., "Reading Ruth Reichl on food is almost as good as eating it."-Washington Post Book World "An absolute delight to read...How lucky we are that [Ruth Reichl] had the courage to follow her appetite."-Newsday "A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers."-Chicago Sun-Times "While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl."-New York Times Book Review "A savory memoir of [Reichl's] apprentice years...Reichl describes [her] experiences with infectious humor...The descriptions of each sublime taste are mouthwateringly precise...A perfectly balanced stew of memories."-Kirkus Reviews

Dewey Decimal641.5/092

SynopsisNEW 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, 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, NEW YORK TIMES BESTSELLER - "An absolute delight to read . . . How lucky we are that Ruth 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 Praise for Tender at the Bone "A poignant, yet hilarious, collection of stories about people Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers." -- Chicago Sun-Times "While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl." -- The New York Times Book Review "Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience." -- Washington Post Book World " In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book." -- The New Yorker "A savory memoir of Reichl's] apprentice years . . . Reichl describes her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories." --Kirkus Reviews

LC Classification NumberTX714.R4442 2010

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