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Tender at the Bone: Growing up at the Tableby Ruth Reichl
Synopses & Reviews
For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that food couldbe a way of making sense of the world . . . if you watched people as they ate, you could find out who they were.
Tender at the Bone is the story of a life determined, enhanced, and defined inequal measure by unforgettable people, the love of tales well told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner knownfor-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced toMonsieur du Croix, the gourmand, who so understood and yet was awed by this prodigious child at his dinner table that when he introduced Ruth to the souffleeacute;, he could only exclaim, What a pleasure towatch a child eat her first souffleeacute; Then, fast-forward to the politically correct table set in Berkeley in the 1970s, and the food revolution that Ruth watched and participated in as organic became thenorm. But this sampling doesn't do this character-rich book justice. After all, this is just a taste.
Tender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent withthe atmosphere, good humor, and angst of a sensualist coming-of-age.
From the Hardcover edition.
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 souffl , 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.
About the Author
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.
From the Hardcover edition.
Table of Contents
The Queen of Mold — Grandmothers — Mrs. Peavey — Mars — Devil's food — The tart — Serafina — Summer of love — The philosopher of the table — Tunis — Love story — Eyesight for the blind — Paradise loft — Berkeley — The swallow — Another party — Keep tasting — The bridge.
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