Tender at the Bone

Tender at the Bone

Growing up at the Table

Book - 1998
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Publisher: New York : Random House, c1998
Edition: 1st ed
ISBN: 9780812981117
Branch Call Number: 641.5092 REICHL
Characteristics: x, 282 p. ; 25 cm


From the critics

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Apr 14, 2016

Absolutely delicious and delightful read!! So thankful this meal is here!!

WVMLStaffPicks Oct 27, 2014

To travel with this New York Times restaurant critic from childhood to adulthood with all her sensory experiences described along the way is like hunkdering down with a great fairy tale. She believed 'food could be a way of making sense of the world... if you watched people as they ate you could discover who they were,' and so we do. Recipes included.

JCLLouisaWS Jun 13, 2013

With disarming, tender, and frequently gustbustingly funny prose, Ruth Reichl tells the story of how she fell in love with food. Recipes accompany each chapter as we meet Reichl’s mom, the tasteblind, guest-endangering Queen of Mold; adoptive grandmothers; gourmand French Canadian Daddy Warbucks; debauched former socialite maid; college roommate Serafina; Tunisian pick-up artists; a Warhol Factory it girl; Ann Arbor and Berkeley radicals; the last home cook in America; and the love of her life. Reichl writes the people in her life with honesty, wit, and a great deal of love.

Aug 26, 2012

Moving story about the growth of a budding food writer. The meal descriptions are guaranteed to make you hungry!

The author is a bit overly confessional and is a bit self-focused (as I suppose many of us were when young), but it's a great read nonetheless.


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Apr 14, 2016

"I loved working in the restaurant with a fierceness that surprised me. There was no hierarchy: everybody did everything, from cooking the food to mopping the floor, and there was no job I didn't like, from lifting fifty-pound sacks of flour off the delivery truck to burning my hands on hot plates as a I snatched them from the dishwasher."

Apr 14, 2016

"It was a restaurant called Marco's, on the edge of a small square. We went down a few steps, as beautiful as jewelry. There were eggplants the color of amethysts and plates of sliced salami and bresaola that looked like stacks of rose petals left to dry. Roasted tomatoes burst invitingly and red peppers were plump and slicked with oil."

Feb 10, 2016

"Alice would have snickered derisively at the notion, but she was the first person I ever met who understood the power of cooking. She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because she was comforted by the rituals of the kitchen."


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