Monday, April 2, 2007
One interesting thing about doing this blog is that looking over our choices, patterns start to develop. Apparently I am completely obsessed with books about cooking and food, because here is yet another food related choice. Tender at the Bone is the first of three excellent memoirs about former New York Times restaurant critic and current Gourmet editor in chief, Ruth Reichl. The book describes her childhood and her early adult years, showing how she came to love not only good food, but the meaning of cooking and serving a particular dish. From a some what privileged background, Reichl learns about food from the various excellent cooks in her life (housekeepers, family, friends) but also learns much from from her mother, who is maniac depressive and prone to serving guests spoiled food. Overall, this is a great memoir of an unusual life, as are the next two volumes, Comfort Me With Apples and Garlic and Sapphires.