Tender at the Bone: Growing Up at the Table

by Ruth Reichl

Book Overview

NEW YORK TIMES BESTSELLER 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."... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0767903382
• ISBN13: 9781865082240
• Release Date: March 1999
• Publisher: Broadway
• Length: 304 Pages
• Weight: 0.60 lbs.
• Dimensions: 8.0" x 0.8" x 5.3"

Customer Reviews

Delicious Reading; Fascinating Life...

The friend that I borrowed this book from was devastated when I returned it and she (subsequently) couldn't find it. Synchronously, I received it in a recycling effort from one of her dear friends. Imagine how excited she's going to be to receive it back! With good-humored perspective, Ruth Reichl, NY Times Food Editor, lovingly introduces the significant people in her life and the way she managed to find a path for herself and build a wonderful life in spite of a tumultuous childhood. A childhood that was filled with emotional trauma and rather ghastly home experiences, (imagine) Ruth's Mother picks her up from middle school, and without any preparation or explanation, drives to Canada, where she deposits Ruth in a Catholic boarding school where only French is spoken. When Ruth begs not to be left there, her Mother reminds her that she is the one that wants to learn French! Reichl introduces us to quirky, memorable characters that thankfully guided the development of her love of fine food. A story filled with wit, sadness, resourcefulness and occasional mishap, Ruth will tell you she learned early in life that the most important thing in life is a good story!You will be as amazed as I by the life Reichl led and discover a range of cooking and eating possibilities way beyond today's lifestyle. Excellent!

A memoir that is inpiring to read!

One of my favorite books, far more than just a memoir written by a food writer. Absolutely delightful, full of humor and charm ( and a few great recipes), this is the story of an amazing woman who was born into a chaotic family and managed to break away and find her own identity. Ruth Reichl's mother was an unpredictable woman who literally left chaos in her wake - she was later diagnosed as a manic-depressive. What's more, she was a terrible cook, often preparing not just inedible meals but many that were actually dangerous to eat; she was rather absent-minded about food storage. Instead of being discouraged by the chaos in her life, Reichl learned to cook - probably as much for her own survival as anything else and eventually became a celebrated food writer. But all I've said so far is really a bare-bones sketch of a remarkable book. I was amazed by the life Reichl led and the way she managed to find a path for herself and build a life in spite of a tumultuous childhood.

Many wonderful adventures -- not all happy ones! Recipes!!

Tender at the Bone is filled with many wonderful adventures, although not always happy ones. Imagine being sent off to school in Montreal for several years to learn French cold turkey! It may be nice to know the language, of course, but it seems a rather rude shock for a young kid. It's good to know that she survived to become editor in chief of Gourmet Magazine, but that's 20-20 hindsight. Interestingly enough, amazing meals of all types and varieties are instrumental in her survival of this and other many other adventures, filled with wit, sadness, resourcefulness and occasional mishap. Ms. Reichl is kind enough to include the recipes in this warmly written memoir. I haven't cooked any of the recipes (although I definitely dog-eared some pages, particularly the delicious-looking Artpark Brownies) but I enjoyed reading the book and could easily read it right through again.

A story of a personal getting of wisdom crowded with memorab

This is a very enjoyable autobiographical account of a foodie discovering a range of cooking and eating possibilities way beyond her first, rather ghastly, home experiences. Reichl introduces us to memorable characters who accidentally or deliberately guided the development of her taste/s. I read it through at a sitting the first time. Now I am reading it more slowly and photocopying some of the recipes because I don't want to cover the book in grease. Highly recommended as a story of a personal "getting of wisdom", as well as a narrative which is crowded with memorable characters. P.S. I ordered as a companion, and am still reading, the 1998 compilation of essays about food, We are What we Ate, edited by Mark Winegardner.