Tender at the Bone: Growing Up at the Table

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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.”—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. 

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

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

“[In] this lovely memoir .  .  .  we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible.  It's 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
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About the author

Ruth Reichl is the restaurant critic for the New York Times.  She lives in New York City with her husband, her son, and two cats.
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Additional Information

Publisher
Random House
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Published on
May 25, 2010
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Pages
320
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ISBN
9780679604204
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Language
English
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Genres
Biography & Autobiography / Culinary
Biography & Autobiography / Personal Memoirs
Biography & Autobiography / Women
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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“Reading Ruth Reichl on food is almost as good as eating it,” The Washington Post Book World once declared. If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and—of course—marvelous meals.
 
TENDER AT THE BONE
Growing Up at the Table
 
“An absolute delight to read . . . How lucky we are that [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.” 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 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.
 
COMFORT ME WITH APPLES
More Adventures at the Table
 
“Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.”—The New Yorker
 
Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef ’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

Praise for Tender at the Bone
 
“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review
 
“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
 
Praise for Comfort Me with Apples
 
“Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A”—Entertainment Weekly
 
“Compelling . . . The book’s charm emerges from Reichl’s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.”—USA Today
In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.

From her Italian American childhood through singlehood, raising and feeding a growing family, divorce, and a new marriage to food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her grandmother’s tomato sauce and dreamed of her mother’s special-occasion Fancy Lady Sandwiches. Later, the kitchen became the heart of Hood’s own home. She cooked pork roast to warm her first apartment, used two cups of dried basil for her first attempt at making pesto, taught her children how to make their favorite potatoes, found hope in her daughter’s omelet after a divorce, and fell in love again—with both her husband and his foolproof chicken stock.

Hood tracks her lifelong journey in the kitchen with twenty-seven heartfelt essays, each accompanied by a recipe (or a few). In “Carbonara Quest,” searching for the perfect spaghetti helped her cope with lonely nights as a flight attendant. In the award-winning essay “The Golden Silver Palate,” she recounts the history of her fail-safe dinner party recipe for Chicken Marbella—and how it did fail her when she was falling in love. Hood’s simple, comforting recipes also include her mother’s famous meatballs, hearty Italian Beef Stew, classic Indiana Fried Chicken, the perfect grilled cheese, and a deliciously summery peach pie.

With Hood’s signature humor and tenderness, Kitchen Yarns spills tales of loss and starting from scratch, family love and feasts with friends, and how the perfect meal is one that tastes like home.

“Affecting….as warm and comforting as a home-cooked meal” (People), a no-holds-barred memoir on Southern life, Greek heritage, same sex marriage—and the meals that have shaped her memories—from the Food Network star and first female winner of Iron Chef, Cat Cora.

Before she became a renowned chef and Food Network star, Cat Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. By the age of fifteen, Cora was writing the business plan for her first restaurant. Her love of cooking started in her Greek home, where fresh feta and home-cured olives graced the table. Cat spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy—from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat’s life was volatile.

In Cooking as Fast as I Can, Cat Cora reveals the experiences that shaped her life—from early childhood sexual abuse to the realities of life as lesbian in the deep South. She chronicles how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host with Rocco Di Spirito on the Food Network’s Melting Pot, Cat broke barriers by becoming the first-ever female contestant on Iron Chef.

By turns epic and intimate, Cat writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is “a disarmingly candid look at the highs, lows, and true grit of a culinary star” (Kirkus Reviews).
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