دانلود کتاب Tender at the Bone

Amazon.com Review *New York Times* restaurant critic Ruth Reichl reads her (only very slightly abridged) memoir with the same humor, care, and intimacy that she put into its writing. The voices of the chefs, waiters, and gourmands who taught her to love food and its preparation come to life in this audiobook. Particularly compelling is her wonderful tale of "Life on Mars"--boarding school in Montreal might well have been on another planet. We listen as her halting French becomes fluent, as she shares weekend forays for forbidden smoked meat and cream puffs (the cure for all homesickness) with her new friend, Beatrice, and as her encounter with Beatrice's father, Monsieur du Croix, introduces her to a new level of joy in food. Audiobook listeners are also treated to a handy booklet of recipes included with the tapes that represent a dish from each of the main characters we meet in Ruth's life. From Publishers Weekly 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. Copyright 1998 Reed Business Information, Inc.