Take equal parts family history and food history, simmer with humor, and you get Ruth Reichl s irresistible, self-styled genre: the culinary confessional (recipes included). In her two bestselling memoirs, Tender at the Bone and Comfort Me with Apples, renowned restaurant critic turned editor-in-chief at Gourmet magazine Ruth Reichl proves she understands herself -- and human nature -- as well as she does food.