Book : Tender At The Bone Growing Up At The Table - Reichl,

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NEW YORK TIMES BESTSELLER * “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”-NewsdayAt 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. Featuring a special Afterword by the author and more than a dozen personal family photosPraise for Tender at the Bone“A poignant, yet hilarious, collection of stories about people [Reichl] 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 “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”-The New York Times Book Review “Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”-Washington Post Book World“[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mothers unwary guests toward something edible. Its 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 Review “Reading Ruth Reichl on food is almost as good as eating it.”-Washington Post Book World “An absolute delight to read...How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”-Newsday “A poignant, yet hilarious, collection of stories about people [Reichl] 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 “While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl.”-New York Times Book Review “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 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. Excerpt. © Reprinted by permission. All rights reserved. Most mornings I got out of bed and went to the refrigerator to see how my mother was feeling. You could tell instantly just by opening the door. One day in 1960 I found a whole suckling pig staring at me. I jumped back and slammed the door, hard. Then I opened it again. Id never seen a whole animal in our refrigerator before; even the chickens came in parts. He was surrounded by tiny crab apples (lady apples my mother corrected me later), and a whole wreath of weird vegetables.This was not a bad sign: the more odd and interesting things there were in the refrigerator, the happier my mother was likely to be. Still, I was puzzled; the refrigerator in our small kitchen had been a
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