Natacha Du Pont de Bie is no ordinary tourist. She'll trek for hours or even days in search of a good lunch. Ant Egg Soup is the result of her adventures in Laos, the stories of the people she met, the places she visited and, of course, the amazing food she tasted.

Drinking raw turkey blood with herbs in a tribal village, cooking Paradise chicken in a little guest house by the Kung Si waterfalls, and sampling fried cricket during the Festival of the Golden Stupa are just a few examples.

Funny and refreshing, with recipes and line drawings, Ant Egg Soup will awaken the senses while redefining the art of travelling and eating abroad.

At an early age, Ruth Reichl discovered that food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.

Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.

Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.