It makes sense that reading and eating go together. Both can be passions, both feed our souls, both go well with wine. TENDER AT THE BONE, a memoir of recipes and stories, by Ruth Reichl, is the second book in the past year my book club has read that was written by a professional chef. (THE CITY BAKER'S GUIDE TO COUNTRY LIVING, a charming and heartwarming novel by pastry chef Louise Miller, was the other.) These sorts of books make good book club books because, well, recipes.