Tender at the Bone Growing Up at the Table

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  • Engels
  • Paperback
  • 9780812981117
  • 25 mei 2010
  • 289 pagina's
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Ruth Reichl

Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). She has authored the critically acclaimed, bestselling memoirs My Kitchen YearTender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, (originally published as Not Becoming My Mother and Other Things She Taught Me Along the Way), as well as the novel Delicious!. She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

Samenvatting

NEW YORK TIMES BESTSELLER

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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Taal
en
Bindwijze
Paperback
Oorspronkelijke releasedatum
25 mei 2010
Aantal pagina's
289
Illustraties
Met illustraties

Betrokkenen

Hoofdauteur
Ruth Reichl
Hoofduitgeverij
Random House Inc

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Extra groot lettertype
Nee
Product breedte
133 mm
Product hoogte
19 mm
Product lengte
210 mm
Studieboek
Nee
Verpakking breedte
133 mm
Verpakking hoogte
19 mm
Verpakking lengte
210 mm
Verpakkingsgewicht
249 g

EAN

EAN
9780812981117

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