La parte più tenera
Format: paperback
ISBN:
9788850213382 (8850213387)
Publish date: April 2007
Publisher: TEA
Pages no: 333
Edition language: Italian
Category:
Non Fiction,
Autobiography,
Memoir,
Biography,
Food And Drink,
Food,
Book Club,
Biography Memoir,
Cookbooks,
Cooking,
Foodie,
Food Writing
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 ...
Nice read about a food critic growing up with a bi-polar mom and how she came to love food. Interesting when she writes on living in Berkeley in the 70:ies. Might try and find some more of her books. Oh and I will try some of the recipes too!
Reichl grows up, from being the only child of the worst cook in the universe, to becoming a food critic for the New York Times.
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