Tender at the Bone is the just-about-true story of Ruth Reichl, restaurant critic of the New York Times. It's "just about true" because storytelling, in Reichl's family, is highly-prized. The story begins with Ruth's mother, affectionately known as the "Queen of Mold," and chronicles Ruth's life from the standpoint of the kitchen table, because as Ruth discovered at an early age, "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 a story of childhood and young adulthood, love and work, family and the ties that bind.
Sprinkled between the chapters, the reader will find delectable recipes from Ruth Reichl's past, from the people who made her who she is today. This book will remind the reader of Miriam's Kitchen by Elizabeth Ehrlich which is also a warm, wonderful, chock-full-of recipes read.
Reviewed by jb, 01/00. Other reviews by jb.