Biography of Ruth Reichl

Ruth Reichl

[born 16 Jan 1948]

An American food writer.

A fuller online biography is available at Wikipedia.
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Products of Interest page 1
Tender at the Bone: Growing Up at the Table (Random House Reader's Circle)
Ruth Reichl
Paperback
2010-05-25
Random House Trade Paperbacks

Price From: $7.00
(as of 2010-09-08 13:40:12 PST)
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.

Products of Interest	page 1
	Tender at the Bone: Growing Up at the Table (Random House Reader's Circle) Ruth Reichl Paperback 2010-05-25 Random House Trade Paperbacks Price From: $7.00 (as of 2010-09-08 13:40:12 PST)	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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