A restaurant critic for "The New York Times" offers a memoir--with recipes--of a life spent as a restaurant owner, chef, and food critic, from California to New York City
A restaurant critic for The New York Times offers a beautifully written, laugh-out-loud memoir--with recipes--of a life spent as a restaurant owner, chef, and food critic, from California to New York City. 40,000 first printing. Tour.
Tender at the Bone is the story of a life determined, enhanced, and defined in equal 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 known forevermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionairess, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced to Monsieur 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 souffle, he could only exclaim, "What a pleasure to watch a child eat her first souffle!" 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 the norm. But this sampling doesn't do this character-rich book justice. After all, this is just a taste.
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