Thursday, April 9, 2009
Ruth Reichl's Tender at the Bone is a fantastic read for any foodie. Reichl, the editor-in-chief of Gourmet magazine and a former New York Times food critic, transports us with mouthwatering details back to her most formative food experiences as she immerses herself in everything from finest French cuisine to freeganism. Through various iterations of her identity - lonely schoolgirl, rebellious teen, frugal young housewife, blossoming professional - there is one constant: her passion for good food. Along the way we meet a crazy cast of characters, and each chapter is peppered with meaningful recipes from that point in her life. Tender at the Bone is a fabulous fusion of autobiography and cookbook; I was frankly jealous of her amazing culinary experiences, and yet at the same time grateful that she has written them down for us to share. If you love to cook and eat, don't wait any longer to read this book.