Additional information
by Ruth Reichl (Author)
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.
" 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
Author Biography
Ruth Reichl is the restaurant critic of The New York Times. She lives in New York City with her husband, her son, and two cats.
