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3038 Hennepin Ave Minneapolis, MN
612-822-4611
Tender at the Bone: Growing Up at the Table

Tender at the Bone: Growing Up at the Table

Reichl, Ruth

Paperback

Series: Random House Reader's Circle

Biographies GeneralFood Writing

ISBN10: 0812981111
ISBN13: 9780812981117
Publisher: Random House
Published: May 25 2010
Pages: 289
Weight: 0.54
Height: 0.73 Width: 5.24 Depth: 8.04
Language: English
NEW YORK TIMES BESTSELLER - An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.--Newsday

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 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 photos

Praise 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

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Food Writing