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Tender at the Bone

Growing Up at the Table

This book can be downloaded and read in iBooks on your Mac or iOS device.

Description

NEW YORK TIMES BESTSELLER

For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, 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."

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 for-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, 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 soufflé, he could only exclaim, "What a pleasure to watch a child eat her first soufflé!" 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.

Tender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent with the atmosphere, good humor, and angst of a sensualist coming-of-age.

BONUS: This edition includes an excerpt from Ruth Reichl's Delicious!

From Publishers Weekly

Feb 02, 1998 – Reichl discovered early on that since she wasn't "pretty or funny or sexy," she could attract friends with food instead. But that initiative isn't likely to secure her an audience for her chaotic, self-satisfied memoirs, although her restaurant reviews in the New York Times are popular. Reichl's knack for describing food gives one a new appreciation for the pleasures of the table, as when she writes here: "There were eggplants the color of amethysts and plates of sliced salami and bresaola that looked like stacks of rose petals left to dry." But when she is recalling her life, she seems unable to judge what's interesting. Raised in Manhattan and Connecticut by a docile father who was a book designer and a mother who suffered from manic depression, Reichl enjoyed such middle-class perks as a Christmas in Paris when she was 13 and high school in Canada to learn French. But her mother was a blight, whom Reichl disdains to the discomfort of the reader who wonders if she exaggerates. The author studied at the University of Michigan, earned a graduate degree in art history, married a sculptor named Doug, lived in a loft in Manhattan's Bowery and then with friends bought a 17-room "cottage" in Berkeley, Calif., which turned into a commune so self-consciously offbeat that their Thanksgiving feast one year was prepared from throwaways found in a supermarket dumpster. Seasoning her memoir with recipes, Reichl takes us only through the 1970s, which seems like an arbitrary cutoff, and one hopes the years that followed were more engaging than the era recreated here.

Customer Reviews

Bitter sweet

This is an amazingly candid account of Reichl's loves and losses, as well as her introduction into the world of food. I cried more than once while reading this - both through tears of laughter and heartbreak. A great read written in Reichl's approachable banter.

Tender at the Bone, another brilliant journey by Ruth Reichl

As a home chef and novice food writer, Ruth Reichl's work is always inspiring. To read about her childhood and introduction to food is heartwarming. It reminds me of my own early memories of food and those who were complicit in my passion for food and sharing it with everyone around me. Ruth reminds us all how important it is to make food part of our own journey and family album.

Ruth Reichl is one of the best food writers of our time. I can barely contain my excitement about her upcoming books.

Tender to the Bone

One of the most charming books I've ever read. I am heartbroken that I've finished it! I am blessed to have stumbled upon it!!!!!

Tender at the Bone
View in iTunes
  • $14.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Biographies & Memoirs
  • Published: Feb 24, 1998
  • Publisher: Random House Publishing Group
  • Seller: Penguin Random House LLC
  • Print Length: 320 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

Customer Ratings