Tamar Adler is the James Beard and IACP Award-winning author of An Everlasting Meal; Something Old, Something New; and An Everlasting Meal Cookbook. She is a contributing editor at Vogue, has been a New York Times Magazine columnist, and the host of the Luminary podcast, Food Actually. She has cooked at ?Chez Panisse, and lives in Hudson, New York.
Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. Known as the Queen of Local Food, she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School. She lives in San Francisco.
Adler, who opened a farm-to-table restaurant in Georgia and cooked at Chez Panisse (Alice Waters here contributes a foreword), offers insight into how to make simple foods into enjoyable meals, e.g., food scraps that are normally thrown away are instead used for soups, bones for stock, and orange peels for marmalade. In the chapter "How To Boil Water," she encourages readers to put on a pot of water, then figure out what to throw in it-vegetables, pasta, potatoes, beans, even meat-increasing flavor with each item. Adler devotes a chapter to eggs, which can easily create a meal via a variety of cooking techniques, and she includes a recipe for Tortilla Espanola (simply potatoes, onions, and eggs). She also offers inspiration for making an exciting salad from in-season produce. VERDICT Working with mundane, simple foods and easy cooking techniques, Adler shows readers how to stretch their ingredients and add flavor to foods. This is not a cookbook but a narrative featuring easy-to-implement ideas that will encourage seasoned cooks to experiment and make mealtimes pleasing experiences.-Phyllis Goodman, Clermont Cty. Lib., Amelia, OH (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
"An Everlasting Meal is beautifully intimate, approaching cooking as a narrative that begins not with a list of ingredients or a tutorial on cutting an onion, but with a way of thinking.... Tamar is one of the great writers I know-her prose is exquisitely crafted, beautiful and clear-eyed and open, in the thoughtful spirit of M.F.K. Fisher. This is a book to sink into and read deeply." -Alice Waters, from the Foreword
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