How was Reichl affected by her three years at boarding school in Montreal? What do you think her mother’s true motivation was in enrolling her there?Ĥ.

Besides a perfect recipe for Wiener Schnitzel, what other gifts did Mrs. To what do you attribute prowess in the kitchen? Is the ability (or inability) to cook a reflection of other traits? Who are the most notorious cooks in your family?Ģ.

The first two chapters of Tender at the Bone feature the culinary shortcomings of Ruth Reichl’s relatives, particularly her mother. Whether you savor it with your book group, cooking club, or on your own, we hope that the following topics will enhance your experience of this unforgettable memoir.ġ. Blending humor, evocative scenes, and marvelous recipes, Tender at the Bone is a delicious culinary chronicle. From the risky concoctions prepared by her mother (a notorious food-poisoner known as the Queen of Mold) to the Berkeley innovators who championed the organic food movement of the1970s, Reichl recalls the fascinating characters who shaped her world and her tastes. Long before she was editor-in-chief of Gourmet magazine or a creatively disguised restaurant critic for The New York Times, Reichl was developing a keen awareness of the ways in which food could define an era, or even a life. ( From the publisher.A classic, bestselling memoir, Tender at the Bone captures the colorful beginnings of Ruth Reichl’s career in the food world.

Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age. If you watched people as they ate, you could find out who they were.' Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.īeginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. At an early age, Ruth Reichl discovered that 'food could be a way of making sense of the world.

Tender at the Bone by Ruth Reichl