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Tender at the Bone

Review: Ruth Reichl Shares the Recipes that Saved Her Life in My Kitchen Year

in Nonfiction by

What is it about Ruth Reichl that makes her feel like an old friend? If anyone else had lost what might have been the most amazing job in the world—editor-in-chief of Conde Nast’s Gourmet magazine—we might have greeted the announcement with a little schadenfreude. Really, who among us has a job that allows us to get into, and eat for free, in any restaurant in the world? Not to mention working with the most gifted chefs, designers, writers and photographers on one of the world’s great food publications. And winning six James Beard Awards. Who wants to hear some overly privileged person whine about losing that? As it turns out, I did. Because Reichl doesn’t whine, in fact the memoir…

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