Tender at the Bone
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Tender at the Bone
ナレーター：
Ruth Reichl
￥1,700 で購入
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ナレーター：
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Ruth Reichl
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著者：
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Ruth Reichl
このコンテンツについて
批評家のレビュー
“Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”—Washington Post Book World
“An absolute delight to read . . . how lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday
“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers.”—Chicago Sun-Times
“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl. . . . [She] is also witty, fair-minded, brave, and a wonderful writer.”—New York Times Book Review
“[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book.”—The New Yorker
“A savory memoir of [Reichl's] apprentice years. . . . Reichl describes [her] experiences with infectious humor, . . . the descriptions of each sublime taste are mouth-wateringly precise. . . . A perfectly balanced stew of memories.”—Kirkus Reviews
“An absolute delight to read . . . how lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday
“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers.”—Chicago Sun-Times
“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl. . . . [She] is also witty, fair-minded, brave, and a wonderful writer.”—New York Times Book Review
“[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book.”—The New Yorker
“A savory memoir of [Reichl's] apprentice years. . . . Reichl describes [her] experiences with infectious humor, . . . the descriptions of each sublime taste are mouth-wateringly precise. . . . A perfectly balanced stew of memories.”—Kirkus Reviews
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