Tender at the Bone: Growing Up at the Table by Ruth Reichl

  • Miriam Reichl's corned beef ham

    from Tender at the Bone: Growing Up at the Table Tender at the Bone by Ruth Reichl

    • Categories: Main course
    • Ingredients: corned beef; bay leaves; onions; whole cloves; canned peaches; mustard
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Reviews about this book

  • Gastronomy

    I fell in love with Reichl after reading Garlic and Sapphires. And with Tender at the Bone, my admiration grows even deeper.

    Full review
  • ISBN 10 0812981111
  • ISBN 13 9780812981117
  • Published May 25 2010
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition 2
  • Countries United States
  • Publisher Random House

Publishers Text

A re-issue of the classic. 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.

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