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jess_mango's review against another edition
5.0
Reichl's endearing memoir about growing up with a manic-depressive mother who was anything BUT an excellent cook. Her mother was frequently serving up food that the health department would shut down any restaurant for: food past its expiration date, unrefridgerated meat...
Reichl recounts how she survived this food-trauma and became the Editor-in-Chief of Gourmet magazine.
Reichl recounts how she survived this food-trauma and became the Editor-in-Chief of Gourmet magazine.
book_concierge's review against another edition
5.0
A delicous autobiography, told through memorable food.
katie_killebrew's review against another edition
funny
hopeful
inspiring
reflective
relaxing
medium-paced
4.5
Wonderful!
paolina's review against another edition
adventurous
funny
medium-paced
4.0
Whether the stories are embellished or not, Ruth has led quite the adventurous life.
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.