Skip to main content

Tender at the Bone

A few months back, our book club read the story of Ruth Reichl as the food critic of NY Times. In what's certainly one of the most influential food writing jobs in the world, Ruth set a benchmark for reviews that were insightful yet hugely entertaining. Even when reviewing that 100th burger joint, Ruth's personality would clearly shine through.

This month, the book club is reading another book by Ruth Reichl. And this one tells you how Ruth got to be what she is. Tender at the Bone starts from Ruth's school years. She comes from a family of story tellers. And everyone at her home from her manic-depressive mother to her three grandmothers (yes, three - you go figure!) seems to love food. Even though her over enthusiastic mother could have killed you with her moldy food.

Tender at the Bone then goes on to chronicle Ruth's school years, her time in Europe, her first job in a restaurant, and her writing assignments. Family, friends and lovers - everyone in Ruth's life comes with a distinct personality; every event seems to propel herself a bit more towards her love of good food and good writing.

While the book is enjoyable in itself, the recipes Ruth scatters all through it makes it extra special. I did try one of them, I promise! The recipe I chose was her fail proof brownies. But like all my past attempt at brownies, I ended up with a not-perfect batch. Delicious, but super extra fudgy. I think the brownies don't like me. But never mind, this book is compensation enough. Read it even if you are not a foodie. Ruth's eccentric life will charm you into becoming one.
Labels:

Comments

CurryLeaf said…
Hey,do not worry,there is always a next time. I know you can make them and you will. I would definitely love to have ur fail proof brownies Simran.
I actually tried a whole apple dumpling,it did look grotesque,but was ok .But tmrw i am planning with apple halves as I was not satisfied with today's. Will post within a day or two.
March 8, 2011 at 12:21 AM
notyet100 said…
sounds cool,..will look for this book..
March 8, 2011 at 9:36 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more

Pineapple Pastry

This is what makes me feel so glad to be a part of the food blogging community. You saw the cake yesterday. I baked it on the morning of my parents' anniversary, hoping to turn into a traditional pineapple pastry they like. Then I panicked. I know that the bakeries use a whipped cream topping, but I also knew that the 25% cream we get in India won't whip. So I put in an SOS mail to Deeba . And she called me back within minutes with ideas to incorporate more fat in the cream. With all her tips and hints, I finally have a pineapple pastry I like. So if you are struggling with 25% Amul cream like me, here's what you do. Tip No. 1 : Get rid of the whey. When you pour out the cream from the carton, you will get thick cream and some whey. Just pour the whey out. Tip No. 2 : Chill, chill, chill. Before you start whipping your cream, put the bowl of cream in the freezer for 10 minutes. I also left the whipping blades of my hand mixer in the freezer for the same time. Tip No. 3...
17 comments
Read more