Tender at the bone : growing up at the table / Ruth Reichl

Reichl, Ruth

ISBN 10: 0091875056 / ISBN 13: 9780091875053

Published by London : Ebury, 1998

About this Item

Fine cloth copy in an equally fine dust-wrapper. Particularly well-preserved overall; tight, bright, clean and especially sharp-cornered. Physical description; 304p. ; 20 cm. Subjects; Reichl, Ruth. Food writers United States ; Biography. Women food writers United States ; Biography. 3 Kg.

Seller Inventory # 442771

Bibliographic Details

• Title: Tender at the bone : growing up at the table / Ruth Reichl
• Publisher: London : Ebury
• Publication Date: 1998
• Language: English
• ISBN 10: 0091875056
• ISBN 13: 9780091875053
• Binding: Hardcover
• Edition: First Edition.
• Weight: 3 kilograms

About this title

Synopsis

New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece. Her stories shine with the voices and recipes of those she has encountered on the way, such as her Aunt Birdie's maid and companion, Alice, who first taught Reichl both the power of cooking and how to make perfect apple dumplings; the family's mysterious patrician housekeeper, Mrs. Peavey, who always remembered to make extra pastry for the beef Wellington; Serafina, the college roommate with whom Reichl explored a time of protest and political and personal discovery; and, finally, cookbook author Marion Cunningham, who, after tales of her midlife struggles and transformation, gave Reichl the strength to overcome her own anxieties. Reichl's wry and gentle humor pervades the book, and makes readers feel as if they're right at the table, laughing at one great story after another (and delighting in a gourmet meal at the same time, of course). Reichl's narrative of a life lived and remembered through the palate will stay with the reader long after the last page is turned.

Review

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.