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Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) [Englisch] [Taschenbuch]

Ruth Reichl
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25. Mai 2010 Random House Reader's Circle

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . 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.  Beginning 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.  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.

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  • Taschenbuch: 320 Seiten
  • Verlag: Random House Trade Paperbacks (25. Mai 2010)
  • Sprache: Englisch
  • ISBN-10: 0812981111
  • ISBN-13: 978-0812981117
  • Größe und/oder Gewicht: 20,4 x 13,3 x 1,9 cm
  • Durchschnittliche Kundenbewertung: 4.2 von 5 Sternen  Alle Rezensionen anzeigen (37 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 146.110 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece.

Her stories shine with the voices and recipes of those she has encountered on the way, such as her Aunt Birdie's maid and companion, Alice, who first taught Reichl both the power of cooking and how to make perfect apple dumplings; the family's mysterious patrician housekeeper, Mrs. Peavey, who always remembered to make extra pastry for the beef Wellington; Serafina, the college roommate with whom Reichl explored a time of protest and political and personal discovery; and, finally, cookbook author Marion Cunningham, who, after tales of her midlife struggles and transformation, gave Reichl the strength to overcome her own anxieties.

Reichl's wry and gentle humor pervades the book, and makes readers feel as if they're right at the table, laughing at one great story after another (and delighting in a gourmet meal at the same time, of course). Reichl's narrative of a life lived and remembered through the palate will stay with the reader long after the last page is turned. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.


“Reading Ruth Reichl on food is almost as good as eating it.”—Washington Post Book World
“An absolute delight to read...How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday
“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times
“While all good food writers are humorous...few are so riotously, effortlessly entertaining as Ruth Reichl.”—New York Times Book Review
“A savory memoir of [Reichl’s] apprentice years...Reichl describes [her] experiences with infectious humor...The descriptions of each sublime taste are mouthwateringly precise...A perfectly balanced stew of memories.”—Kirkus Reviews

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Die hilfreichsten Kundenrezensionen
5.0 von 5 Sternen A meaty and juicy read! 15. Juni 2000
Format:Gebundene Ausgabe
In her memoir Tender at the Bone, Ruth Reichl, the former NY Times food critic serves to her readers a witty and poignant slice of her life growing up in a kitchen.
At a young age, Ms. Reichl who grew up in Manhattan, began learning to cook and experimenting with recipes in her parents kitchen at a young age, in what would become her first foray into a lifetime interest and then career. Ms. Reichl writes lovingly of her passion for foods and preparations, and how to come up with innovative recipes and the world of chefs and restaurants. And she also writes about how this passion helped to sustain her during difficult times in rather unusual family.
As the reader, we journey along with her as she covers over for her schizophrenic mother who invites hordes of people and has nothing to serve to them. We sit by her side as a wonderful houskeeper takes Ms. Reichl under her wing and entertains her, where else, but in the kitchen as Ms. Reichl begins to love the culinary world. And then we are there when she attends college in Wisconsin and first waits on tables and then is promoted to assistant chef. And finally we have a front row seat as Ms. Reichl takes her first job as a food critic in Berkeley where she addresses her own concerns about inheriting her mother's illness and overcomes some of her own fears. And all the while we read about mouth watering dishes and long for the book to go on and on.
I read this book much too quickly and am now longing for another slice of her life as she eventaully moved on to the NY Times.
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4.0 von 5 Sternen Good luck, Ruthie 16. Juli 1998
Format:Gebundene Ausgabe
I first heard of Ruth Reichl during her radio interview on "Fresh Air" with Terry Gross. Later, a friend told me that Reichl also has a radio show in New York. Ah, those lucky New Yorkers...
In this book, Ruth Reichl's stories cut across the many planes of her world: food, family, self, cities, friends, and last but definitely not least -- mental illness.
Though each story in this set of memoirs is nominally "complete" with a starting and ending point that lets it stand on its own, there is nonetheless a sense of skittishness and patchiness that permeates the collection. Characters enter and exit the book with scarce, absent, or post-facto introduction. Episodes end abruptly, and suddenly Ruth is somewhere else -- in a different place and time.
These effects are surely intentional. Because they are a part of how Ruth has lived and continues to live in a life influenced by her mother's manic depression, her own emerging mental crises which! ! are mentioned in the closing chapters, and the places and times within which she lives.
Most of the stories-with-crises that Riechl tells from childhood through adulthood end on hopeful notes, but you often don't find out what happens afterward. The same with the greater story of Riechl's life -- we are hopeful that she will come out of this ok, but we can't be sure.
Readers of this book may also be interested in Ron Suskind's _A Hope in the Unseen_ (also reviewed by a few folks on this website) which ends in a similar way.
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Von T. C. Orr
Format:Gebundene Ausgabe
Worth the price of the book is Ruth Reichl's story about learning how to walk that razor's edge - as a waitress - between restaurant customers and chefs.
An experienced waiter tells her that the chefs are in a constant state of war with the customers. If a customer wants to send back an overdone steak, the waitress must remember that the chefs are not at war with her. If she goes into the kitchen and confesses, humbly, that she should have written "medium," but mistakenly wrote "well done," she will get some grief from the chefs, but at least will get a new steak.
If she goes in and says the customer said the steak was overdone, she will get only ranting, and may not get another steak at all.
I work in the advertising business, and the relationship is identical between clients and creatives. The only way an account executive can succeed as a go-between pretend that he or she was mistaken about the client's desires.
Once in a while, you lea! ! rn something truly insightful. This was such a lesson. Beyond that, this book is delightful, warm, witty - and even has great recipes.
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2.0 von 5 Sternen Too much psychobabble and not enough food 8. März 2000
Von Ein Kunde
Format:Gebundene Ausgabe
Tender at the bone manages to find its stride only during the later part of the book. The "growing up" part of the book finds young Ruth constantly whining and blaming her parents for making her so screwed-up. Ruth should look in the mirror. Then she would see that she probably caused her parents much more grief than they ever casued her. As Ruth moves to college, we find out how wonderful and ahead-of-the-times on social issues she was. She seems intent on patting herself on the back and reminding us that few people were as unpredjudiced and open as she was back then. After a few pages on how she liked to get stoned, the book finally starts to hit its stride when Ruth arrives in Berkley and studies under the legendary Alice Waters. However, the chapters at the end do not make up for the endless self-love and analysis that the reader has had to endure up to this point. If you want to read Reichl, stick to her old restaurant reviews. This book reads (mostly) like something that should have been left between Ruth and her therapist. If only Ruth felt that way.
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5.0 von 5 Sternen Charming Memoir and Superb Culinary Adventure
What a delightful, artful and slightly surreal tale of growing up in the 50, 60 70 time slot. As a good girl hippy, Ruth leads us through a chain of events starting with her poor... Lesen Sie weiter...
Veröffentlicht am 1. Juni 2000 von Joan Dahlen
1.0 von 5 Sternen who cares!
This was chosen by our reading group, and our universal opinion was "Why did anyone encourage this woman to write a book of her life?" Boring, pointless, unresolved. Lesen Sie weiter...
Veröffentlicht am 18. Mai 2000 von K. Denny
3.0 von 5 Sternen Strong beginning, weak finish
Tender at the Bone is engaging when food is in the room and loses momentum when the conversation too directly deals with the human beings doing the cooking and eating. Lesen Sie weiter...
Am 27. April 2000 veröffentlicht
5.0 von 5 Sternen Laughed and Cried
Tender to the heart and raw to the bone. This book weaves beautiful and entertaining stories of a normal but also very extraordinary family and the making of a culinary star. Lesen Sie weiter...
Veröffentlicht am 4. April 2000 von "ejk97"
5.0 von 5 Sternen The only bad part....
...of this book was finally coming to the end. One of the best books I have read in a long time. I am a "foodie" and avid cook so I enjoyed it that much more I suppose,... Lesen Sie weiter...
Am 14. Februar 2000 veröffentlicht
5.0 von 5 Sternen A Must-Read for the aspiring gourmet
This book is brilliantly written and charmingly narrated. It takes the reader on a fascinating journey of a woman who stumbles upon her true calling as a gourmet; despite her... Lesen Sie weiter...
Veröffentlicht am 25. Dezember 1999 von Melissa E. Williams
5.0 von 5 Sternen A story of a personal getting of wisdom crowded with memorab
This is a very enjoyable autobiographical account of a foodie discovering a range of cooking and eating possibilities way beyond her first, rather ghastly, home experiences. Lesen Sie weiter...
Veröffentlicht am 17. November 1999 von Dr. Wendy E. Cowling
5.0 von 5 Sternen Sytlish, funny, engaging
"Root," the young French-Canadian girls called her when she arrived to study here in Montreal. This is an entertaining book about Ms. Reichl's growing-up years. Lesen Sie weiter...
Am 18. Oktober 1999 veröffentlicht
5.0 von 5 Sternen A great book!
I thought this book was great! I guess I wasn't disappointed with the ending because I then went on to read "DINING OUT" by Andrew Dornenburg -- another great book in... Lesen Sie weiter...
Am 6. September 1999 veröffentlicht
4.0 von 5 Sternen A wonderful, flavorful tale of living life~
Ruth Reihl's story is an exotic meal of life experiences: adventurous, exciting, often oddly-seasoned. However, I, too, was disappointed in the abrupt ending. Lesen Sie weiter...
Am 31. August 1999 veröffentlicht
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