Tender at the Bone (Reichl)

Tender at the Bone 
Ruth Reichl, 1998
Random House
243 pp.
ISBN-13: 9780812981117


Summary
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. (From the publisher.)

---

Author Bio • Birth—January 16, 1948
• Where—New York City, USA
• Education—B.A., University of Michigan
• Awards—4 James Beard Awards
• Currently—lives in New York City


Ruth Reichl is an American food writer, perhaps best known as the editor-in-chief of the former Gourmet magazine. She has written more than 10 books, including several best-selling memoirs. These include Tender at the Bone: Growing Up at the Table (1998); Comfort Me with Apples: More Adventures at the Table (2001); Garlic and Sapphires: The Secret Life of a Critic in Disguise (2005); Save Me the Plums: My Gourmet Memoir (2019). Her first novel, Delicious!, was published in 2014.

Born to parents Ernst and Miriam (nee Brudno), Reichl was raised in Greenwich Village in New York City and spent time at a boarding school in Montreal as a young girl. She attended the University of Michigan, where she met her first husband, the artist Douglas Hollis. He graduated in 1970 with a M.A. in Art History.

She and Hollis moved to Berkeley, California, where her interest in food led to her joining the collectively-owned Swallow Restaurant as a chef and co-owner from 1973 to 1977, and where she played an important role in the culinary revolution taking place at the time.

Reichl began her food-writing career with Mmmmm: A Feastiary, a cookbook, in 1972. She moved on to become food writer and editor of New West magazine from 1973 to 1977, then to the Los Angeles Times as its restaurant editor from 1984 to 1993 and food editor and critic from 1990 to 1993. She returned to her native New York City in 1993 to become the restaurant critic for the New York Times before leaving to assume the editorship of Gourmet in 1999.

She is known for her ability to "make or break" a restaurant with her fierce attention to detail and her adventurous spirit. For Reichl, her mission has been to "demystify the world of fine cuisine" (CBS News Online). She has won acclaim with both readers and writers alike for her honesty about some of the not-so-fabulous aspects of haute-couture cuisine.

Though an outsider's perspective, she harshly criticized the sexism prevalent toward women in dine-out experiences, as well as the pretentious nature of the ritziest New York restaurants and restaurateurs alike.

Despite her widely-celebrated success, and hilarious tales of how she used to disguise herself to mask her identity while reviewing, she is quite open about why she stopped. "I really wanted to go home and cook for my family," she says. "I don't think there's one thing more important you can do for your kids than have family dinner" (CBS News Online).

She has been the recipient of four James Beard Awards: in 1996 and 1998 for restaurant criticism, one in 1994 for journalism and in 1984 for Who's Who of Food and Beverage in America; as well as several awards granted by the Association of American Food Journalists. She was also the recipient of the YWCA's Elizabeth Cutter Morrow Award, celebrating the accomplishments of strong, successful women.

Reichl served as host for three Food Network Specials titled "Eating Out Loud" which covered cuisine from each coast and corner of the United States, in New York in 2002, and Miami and San Francisco in 2003. She is also frequents Leonard Lopate's monthly food radio show on WNYC in New York. (Adapted from Wikipedia. Retrieved 2014.)

---

Book Reviews 
Reichl writes with such simplicity...even the recipes included in this memoir are stripped down to their bare goodness.
New York Times Book Review

Reading Ruth Reichl on food is almsot as good as eating it.
Washington Post

A prominent food critic, Reichl writes memorably about food. But her real gift is making the people who taught her about food live on in the pages of this funny and moving memoir.... You can read this book anywhere.
USA Today

A poignant, yet hilarious, collection of stories about people [Reichl] has known, and loved and who...steered her on the path to fulfill her destiny as one of the world's leading food writers.
Chicago Sun-Times

Reichl discovered early on that since she wasn't "pretty or funny or sexy," she could attract friends with food instead. But that initiative isn't likely to secure her an audience for her chaotic, self-satisfied memoirs, although her restaurant reviews in the New York Times are popular. Reichl's knack for describing food gives one a new appreciation for the pleasures of the table, as when she writes here: "There were eggplants the color of amethysts and plates of sliced salami and bresaola that looked like stacks of rose petals left to dry." But when she is recalling her life, she seems unable to judge what's interesting. Raised in Manhattan and Connecticut by a docile father who was a book designer and a mother who suffered from manic depression, Reichl enjoyed such middle-class perks as a Christmas in Paris when she was 13 and high school in Canada to learn French. But her mother was a blight, whom Reichl disdains to the discomfort of the reader who wonders if she exaggerates. The author studied at the University of Michigan, earned a graduate degree in art history, married a sculptor named Doug, lived in a loft in Manhattan's Bowery and then with friends bought a 17-room "cottage" in Berkeley, Calif., which turned into a commune so self-consciously offbeat that their Thanksgiving feast one year was prepared from throwaways found in a supermarket dumpster. Seasoning her memoir with recipes, Reichl takes us only through the 1970s, which seems like an arbitrary cutoff, and one hopes the years that followed were more engaging than the era recreated here.
Publishers Weekly

The [fomer] restaurant critic of the New York Times whips up a savory memoir of her apprentice years. Growing up in New York City and Connecticut during the 1950s, Reichl learned early"that food could be dangerous." Her manic-depressive mother favored weird melanges crafted from culinary bargains of dubious freshness; throwing an engagement party for Reichl's half-brother, Mom served spoiled leftovers from Horn and Hardart that sent 26 people to the hospital. Reichl enjoyed safer food elsewhere: at her Aunt Birdie's, the apple dumplings of an African-American cook; at the home of a wealthy classmate from her Montreal boarding school, classic French cuisine. The descriptions of each sublime taste are mouthwateringly precise, and the recipes scattered throughout nicely reflect the author's personal odyssey. After a disorderly adolescence, she attended the University of Michigan at Ann Arbor. The education of her taste buds continued during trips to North Africa and Europe, a waitressing stint at a doomed French restaurant in Michigan, and impoverished early married life on New York's Lower East Side. In Berkeley, Calif., she worked at a collectively owned restaurant whose entire staff cooked, cleaned, and served such vintage '70s dishes as quiche and Indonesian fishball soup. Reichl describes these experiences with infectious humor, then achieves a deeper level of emotion and maturity when her story reaches the year 1977. That summer, she returned to New York and for the first time successfully rescued one of her mother's manic party efforts. In the fall, she became restaurant critic for a San Francisco magazine and found the voices of various people who had taught her about food echoing in her ears as she discovered the work her editor told her "you were born to do.'' The book closes with a moving scene in which Reichl eats a sumptuous lunch with two women as forceful and resilient as she has finally become. A perfectly balanced stew of memories: not too sweet, not too tart.
Kirkus Reviews

---

Discussion Questions 
1. The first two chapters of Tender at the Bone feature the culinary shortcomings of Ruth Reichl’s relatives, particularly her mother. To what do you attribute prowess in the kitchen? Is the ability (or inability) to cook a reflection of other traits? Who are the most notorious cooks in your family?

2. Besides a perfect recipe for Wiener Schnitzel, what other gifts did Mrs. Peavey impart to Reichl?

3. How was Reichl affected by her three years at boarding school in Montreal? What do you think her mother’s true motivation was in enrolling her there?

4. In the absence of parents, what role did cooking take while Reichl was a teenager? Why did feeding her friends become her primary joy? Does chapter 5, “Devil’s Food,” express unique or universal notions about adolescence and self-image?

5. In what way does the topic of mental illness shape the memoir overall, particularly the bipolar disorder that afflicted Reichl’s mother? What do the book’s images evoke regarding the psychology of indulgence and hunger?

6. How does the tenderness mentioned in the title manifest itself throughout the book? How do Reichl’s sense of humor and her wry honesty play off one another?

7. What were Reichl’s early impressions of France, including her summer on the Île d’Oléron? How did her casual immersions in French cooking shape her attitudes toward cuisine in general? How did they help her on the job at L’Escargot and when she later embarked on the vineyard tour?

8. At the end of chapter 7, Serafina writes “I hope you find your Africa” in a note to Reichl. How was Reichl’s view of humanity being transformed by Serafina and Mac?

9. Did traveling in North Africa bring Reichl closer to or farther from a sense of fulfillment? How did this travel experience compare to her previous ones?

10. As Reichl watched Doug bond with her parents (he even elicited previously unknown details about her father’s life) she felt a new level of exasperation with her family. What models for marriage did she have? Was winter in Europe, with Milton often at the helm, a good antidote?

11. Reichl writes that in 1971, lower Manhattan was a cook’s paradise. What did life on the Lower East Side, from the gefilte fish episode to Mr. Bergamini’s Veal Breast recommendation, teach Reichl about how she would define a successful meal? Why was the Superstar so insistent that great cooking was the sure way to seduce a man? With Mr. Izzy T. as navigator, what did the Superstar and Reichl both learn about themselves?

12. How does the idealism of Channing Way compare to the organic food movement of today? Have any of Nick’s tenets become part of mainstream life in the 21st century?

13. The now-legendary Swallow Collective was as innovative in its management style as in its menus. What chapters in culinary history are captured in Reichl’s recollections of working there?

14. Tender at the Bone ends with an image of Reichl conquering her bridge phobia while accompanied by Marion Cunningham, who says, “Nobody knows why some of us get better and others don’t.” What ingredients in Reichl’s life may have helped her to “get better” and achieve such tremendous success in the years that would follow this scene?

15. Food writing presents the unusual challenge of conveying distinct, intangible flavors through mere words. How would you characterize Reichl’s approach to the task? Does she approach haute cuisine and comfort food in the same way? How would you have responded to her mother’s comment that by developing a career as a food writer Reichl was “wasting her life”?

16. How would you characterize the recipes Reichl selected for Tender at the Bone? Do they possess a common “personality”? What recipes represent the most significant turning points in your life?
(Questions issued by publishers.)

top of page (summary)