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alidottie's review against another edition
3.0
3 and a half stars
Not as entertaining as Garlic and Sapphire. I enjoyed her childhood the most, but most of the adult stuff I just skimmed until I got closer to the end.
Not as entertaining as Garlic and Sapphire. I enjoyed her childhood the most, but most of the adult stuff I just skimmed until I got closer to the end.
sksrenninger's review against another edition
3.0
Tender at the Bone was not as good as Garlic and Sapphires, but maybe because that isn't possible. Delicious-looking recipes combined with a truly amazing variety of experiences. I can't believe how much activity she's packed into her life.
tophat8855's review against another edition
4.0
The stories were really fun and enjoyable. Lots of skipping around- one chapter you're in California and the next you're in New York with no hint that there was any intent or reason to move. It's much more of a collection of stories than an overarching narrative. I didn't know anything about Reichl, so hey, now I know.
kathleenguthriewoods's review against another edition
5.0
Reichl was editor-in-chief of "Gourmet" magazine for many years, as well as a restaurant critic. (See "Garlic and Sapphires"). This is how she got her start in the foodie world. Very entertaining.
drbatfcc's review against another edition
5.0
Short story format of a memoir from the NYT food critic. Really interesting and fun to read.
dianerc's review against another edition
5.0
I really loved this book. We read it in our book club and then we decided to all cook a recipe from something Ruth mentioned. I happened to step up to the plate to make Beef Wellington, with the caveat that I had neither a) made Beef Wellington, nor b) eaten Beef Wellington, nor c) even ever SEEN Beef Wellington. I took the day off of work and jumped off the deep end - and it was pretty darn tasty! Pretty proud of myself.
This book is WONDERFULLY delightful. Her upbringing is extraordinarily funny and unexpected (her mother was a terrible cook, and yet Ruth becomes the editor of Gourmet magazine). I also love how relatable she is - she didn't attend the Cordon Bleu or the Culinary Institute - she just loved food and loved to cook - and obviously had a great talent for it.
This book is WONDERFULLY delightful. Her upbringing is extraordinarily funny and unexpected (her mother was a terrible cook, and yet Ruth becomes the editor of Gourmet magazine). I also love how relatable she is - she didn't attend the Cordon Bleu or the Culinary Institute - she just loved food and loved to cook - and obviously had a great talent for it.
ptothelo's review against another edition
4.0
I really enjoyed how food was intertwined with all these moments of her life, both good and really really terrible food. Her description of her mother's concept of cooking made me once again, very grateful for my mom
ashleybenbow's review against another edition
emotional
informative
inspiring
reflective
medium-paced
3.5