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Tender At The Bone

Edition en anglais

  • Ebury Digital

  • Paru le : 31/12/2011
Fast, funny, always near the knuckle. The best kind of food writing - it makes you hungry' Elizabeth Luard'While all good food writers are humorous.few... > Lire la suite
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E-book - ePub
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Fast, funny, always near the knuckle. The best kind of food writing - it makes you hungry' Elizabeth Luard'While all good food writers are humorous.few are so riotously, effortlessly entertaining as Ruth Reichl..[She] is also witty, fair-minded, brave, and a wonderful writer' New York Times Review of Books 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 the 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 humour and sprinkled with her favourite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Fiche technique

  • Date de parution : 31/12/2011
  • Editeur : Ebury Digital
  • ISBN : 978-1-4481-1731-4
  • EAN : 9781448117314
  • Format : ePub
  • Caractéristiques du format ePub
    • Protection num. : Contenu protégé

À propos de l'auteur

Biographie de Ruth Reichl

Ruth Reichl began cooking at the age of seven. It was pure self-defense; her mother, who was affectionately known as 'the Queen of Mold, ' inadvertently poisoned people, and Ruth felt she could do a slightly better job. Trained as an art historian, she ended up following her passion for food. She had a modest restaurant in Berkeley, then became the restaurant critic of The Los Angeles Times and then the New York Times before being named Editor in Chief of Gourmet Magazine.
She has written four memoirs and three cookbooks, but Delicious! is her first novel. She lives in New York with her husband and son - and deeply regrets that she neglected to give them any reason to learn to cook.
Ruth Reichl - Tender At The Bone.
Tender At The Bone
6,49 €
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