I read Tender at the Bone: Growing Up at the Table years ago. I'm such a foodie that it was a "yummy" read! Ruth Reichl is the New York Times Food Critique and this first book chronicles her initial discovery with all that food has to offer, besides nourishment. The book is filled with the wonderful stories of the chefs, waiters and foodies that taught her to have a passion for food. "Tender at the Bone" is written in short story format, so very easy to give yourself a few minutes of escape into a book and not feel like you have to keep reading....though you'll definitely want to! I loved that when Ruth Reichl was just starting her career, so were Alice Waters of Chez Panisse and Chef Bruce Aidell of Aidells Sausages. I felt like I was sneaking a peak at the beginning of some of the foodie greats! Be sure to check out Ruth Reichls other books, Comfort Me with Apples: More Adventures at the Table, and Garlic and Sapphires: The Secret Life of a Critic in Disguise.