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In Ruth Reichl’s brilliant, intimate memoir, we discover how the New York Times dining critic and former editor in chief of Gourmet first fell in love with food and storytelling. Beginning as a child in Manhattan and Connecticut, where her mother cooked strange (and occasionally dangerous) dishes, Reichl takes us to Berkeley in the 1970s, where she lived an eccentric, bohemian lifestyle and became an essential part of California’s delicious revolution. As the book comes to an end, Reichl’s exciting career as a young restaurant critic in San Francisco is just starting to take off. Fresh, funny and moving, this gem of a book is a must-read for food lovers.
Here's what you get:
- One paperback copy of Tender at the Bone
- This book will include a bookplate signed by Ruth Reichl
Ruth Reichl is the editorial advisor at Gilt Taste. She was the editor in chief of Gourmet and the restaurant critic for The New York Times, and is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and Not Becoming My Mother.
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Everything Stew
Some of our favorite parts of Reichl’s memoir are about her interesting relationship with her mother, who was a hilariously terrible cook: “I can make a meal out of anything,” Mom told her friends proudly. She liked to brag about “Everything Stew,” a dish invented while she was concocting a casserole out of a two-week-old turkey carcass. (The very fact that my mother confessed to cooking with two-week-old turkey says a lot about her.) She put the turkey and a half can of mushroom soup into the pot.
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What's Included
- One paperback copy of Tender at the Bone
- This book will include a bookplate signed by Ruth Reichl
Freshness and Quality Commitment
This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.
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