Restaurant critic, Ruth Reichl of the New York Times offers a
memoir--with recipes--of a life spent as a restaurant owner, chef, and food critic, from California to New York City. Tender at the bone: growing up at the table is a perfectly balanced stew of memories: not too sweet, not too tart. Read and Reflect discussions feature a new non-fiction title each month.Books are available at the Dole Branch Library one month before the discussion. Library book discussions are open to all who are committed to reading and talking about books.