Specify Books Conducive To Tender at the Bone: Growing Up at the Table
| Original Title: | Tender at the Bone: Growing Up at the Table |
| ISBN: | 0767903382 (ISBN13: 9780767903387) |
| Edition Language: | English |
Ruth Reichl
Paperback | Pages: 304 pages Rating: 4.06 | 32919 Users | 2427 Reviews
Present Regarding Books Tender at the Bone: Growing Up at the Table
| Title | : | Tender at the Bone: Growing Up at the Table |
| Author | : | Ruth Reichl |
| Book Format | : | Paperback |
| Book Edition | : | Anniversary Edition |
| Pages | : | Pages: 304 pages |
| Published | : | March 2nd 1999 by Broadway Books (first published February 17th 1998) |
| Categories | : | Food and Drink. Food. Autobiography. Memoir. Nonfiction. Biography. Cooking. Food Writing. Foodie |
Explanation To Books Tender at the Bone: Growing Up at the Table
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.Rating Regarding Books Tender at the Bone: Growing Up at the Table
Ratings: 4.06 From 32919 Users | 2427 ReviewsWeigh Up Regarding Books Tender at the Bone: Growing Up at the Table
This was a really well written food memoir from a time when food memoirs werent really a thing. I felt it was a bit of a cross between Fun Home by Alison Bechdel and Like Water for Chocolate by Laura Esquivel for the family antics mixed with recipes from the narration. I didnt really know anything about the author, so I found the bits about her family or personally life more interesting than how she wound up in her career of food writer, but they are all tied together. The only recipe I mightFantastic memoir of Reichl's early life and the experiences that lead her to become a food critic. She has had such a different life than my own that it was absorbing and ultimately tied together beautifully. My favorite by her to date (I've read Garlic & Sapphires, My Kitchen Year).
Charming and amusing account of how food critic Reichl got tuned into cooking through her family experiences and explorations in her young adult period. Her manic depressive mother was hopeless as a cook, even dangerous, as when she wasnt using canned ingredients, she used bargain foods dangerously past their expiration dates. Instead, her inspiration came from an elderly aunt and her maid. What she learned at an early age she used to great advantage in her teen years to draw a good social crowd
This is the first of Reichls rightly acclaimed memoirs of her life as a foodie. I had long been encouraged to read these books by friends and most of all by both of my daughters. But I was reading other things, and it took years for me to finally get to this book. You should not make this same mistake.The first chapter opens with these words: This is a true story. Reichl then proceeds to tell us of a time her mother woke up her father to come into the kitchen taste a spoonful of something. Ever
Love this kind of book - a memoir revolving around food! Tells of Ruth's childhood, college, working in restaurants, getting married and family life. All her stories have food at the heart of them, and it's all pretty cute and cosy.
Reichl is the editor-in-chief of Gourmet magazine, and this is her memoir about "Growing up at the table." As she tells the stories of her life, growing up with a manic depressive mother, going to boarding school in Montreal, and surviving in a commune in Berkeley, she includes recipes she loves and describes her unique and constant connection with food. Reichl is a good story-teller, and I look forward to trying some of her recipes. I was, however, deeply disturbed by the portrayal of her
This is a memoir built around food--and as Reichl put it, she decided that instead of pictures she'd give recipes throughout to paint a picture of her relationships. The Author's Note tells us, "Everything here is true, but it may not be entirely factual. In some cases I have compressed events; in others I have made two people into one. I have occasionally embroidered." That sort of thing usually bugs the hell out of me. It didn't here. Maybe because Reichl was open about it from the
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