The descriptions of each sublime taste are mouthwateringly precise. Reichl describes experiences with infectious humor. in her columns, and whose intimate imperatives she illuminates in this graceful book." - The New Yorker we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. Reichl makes the reader feel present with her, sharing the experience." - Washington Post Book World "Reading Ruth Reichl on food is almost as good as eating it. few are so riotously, effortlessly entertaining as Ruth Reichl." - The New York Times Book Review "While all good food writers are humorous.
"A poignant, yet hilarious, collection of stories about people 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 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.įeaturing a special Afterword by the author and more than a dozen personal family photos 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. 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. How lucky we are that had the courage to follow her appetite."- NewsdayĪt an early age, Ruth Reichl discovered that "food could be a way of making sense of the world.
NEW YORK TIMES BESTSELLER - "An absolute delight to read.
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