Tender at the Bone: Growing Up at the Table
by Ruth Reichl
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Book Summary Information
Author: Ruth ReichlEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1999-03-02
ISBN: 0767903382
Number of pages: 304
Publisher: Broadway
Product features:
- ISBN13: 9780767903387
- Condition: USED - Very Good
- Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Tender at the Bone: Growing Up at the Table
Book Review: Candid, thoughtful, and highly recommended!
Summary: 5 Stars
Why have I been reading so long without knowing there was a subgenre of books called "foodie books"??? Perhaps it was because I didn't care all that much until my son became a sous chef and then his friend and former coworker became a contestant on the current season of the Emmy-nominated reality TV program, Top Chef. I grew up in a small town of parents from the Midwest. Meat and potatoes were their game and meat and potatoes were what sustained our family and my family when I was a young wife and mother. It wasn't until I acquired the cookbooks of Julee Rosso and Sheila Lukins (The Silver Palate and The New Basics) That I began to eat a little differently.
It wasn't until I met my husband that I was introduced to more nouveau cuisine in restaurants; I had never been able to afford food like this before. We went to all the nice restaurants in the Seattle area, Portland, and many in Palm Springs, Las Vegas, Southern California, Scottsdale, Arizona and even Hawaii on our trips. But still a lot of the terminology and recipes remained unfamiliar to me. So until the last few years fancy recipes and restaurants didn't mean much to me, so why would I care about food memoirs even if I had known they existed?
But I digress. Back to Reichl's memoir. I had heard about this genre first when it was mentioned in one of my online book groups. Then I happened to download a wonderful interview with the author done by the CBC onto my iPod. I couldn't wait to read her books. I immediately ordered Tender at the Bone but while waiting for it to arrive (and it still hasn't) ordered it from my local library. I was immediately taken in by the story of this woman who rose to fame by being a restaurant critic for the New York Times and then editor of Gourmet magazine whose mother cooked such horrible meals that she once poisoned the entire guest list of an engagement party. This woman who while a young dissident in Berkeley in the early 70s made meals made primarily of ingredients garnered from Dumpster diving. How in the world did she get to where she is now? I had to know more.
How could one woman have so many colorful characters come into her life? How could she have so many food adventures? An amazing book. I absolutely couldn't put it down.
Reichl's candor makes the reader feel like they are almost a voyeur in her life. I love this woman's writing!!! Where has she been all my life???? I want to know what in the world happens between her and Doug and did she ever remain friends with Serafina? Will we ever find out what happened to Mrs. Peavey? Inquiring minds want to know!!!! I was lucky to have her second memoir, Comfort Me With Apples, Growing Up at the Table here from the library as well and immediately picked it up. Hopefully I will get some of the answers in this second book. Her third, Garlic and Sapphires, is on order.
Summary of Tender at the Bone: Growing Up at the Table
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.New York Times restaurant critic Ruth Reichl reads her (only very slightly abridged) memoir with the same humor, care, and intimacy that she put into its writing. The voices of the chefs, waiters, and gourmands who taught her to love food and its preparation come to life in this audiobook. Particularly compelling is her wonderful tale of "Life on Mars"--boarding school in Montreal might well have been on another planet. We listen as her halting French becomes fluent, as she shares weekend forays for forbidden smoked meat and cream puffs (the cure for all homesickness) with her new friend, Beatrice, and as her encounter with Beatrice's father, Monsieur du Croix, introduces her to a new level of joy in food. Audiobook listeners are also treated to a handy booklet of recipes included with the tapes that represent a dish from each of the main characters we meet in Ruth's life.
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