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Ruth Reichl, Tender to the Bone: Growing Up at the Table (Broadway Books 1999) The New York Times restaurant critic and editor-in-chief of Gourmet magazine looks back on her apprentice years, M. F. K. Fisher style. Her mix of recipes and droll anecdotes from her 1950s childhood to her Berkeley young-adulthood reveal not only her personal trajectory but the flavors of differing eras as well. MORE: BookWeb.org interview with Reichl The New York Times Book Review book review, plus first chapter Amazon |
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