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Product Description
Review
“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
"It can be tricky, in this age of ethically charged supermarket choices, to remember that eating is an act of celebration. Tamar Adler's terrific book wisely presents itself as a series of how to’s—How To Boil Water, How to Have Balance, How to Live Well—with the suggestion that it's not only possible to do all these things, but in fact a pleasure. An Everlasting Meal provides the very best kind of lesson (reminding us we enjoy being taught), that there is real joy to be had in eating, and eating well." --Dan Barber, Chef/Co-Owner of Blue Hill and Blue Hill at Stone Barns
“Tamar Adler understands a simple truth that seems to evade a lot of cookbook writers and self-proclaimed ‘foodies’: cooking well isn't about special equipment or exotic condiments or over-tested recipes (and it sure isn't about ‘quickfire challenges’ or kicking it up a notch). It's about learning some basics, respecting the ingredients, and developing a little culinary intuition, or maybe just plain common sense. A book can’t necessarily teach you how to do that, but An Everlasting Meal will almost certainly inspire you to teach yourself.” --Colman Andrews, author of The Country Cooking of Italy and Editorial Director of TheDailyMeal.com
“In this beautiful book, Tamar Adler explores the difference between frugal and resourceful cooking. Few people can turn the act of boiling water into poetry. Adler does. By the time you savor the last page, your kitchen will have transformed into a playground, a boudoir and a wide open field. An Everlasting Meal deserves to be an instant and everlasting culinary classic.” –Raj Patel, author of The Value of Nothing and Stuffed and Starved
"An Everlasting Meal is a great thrill to read. Anyone who cooks is engaged in a re-creation of the Enlightenment Age--beginning with alchemy and mystery, always grasping towards chemistry and a tasty supper. With this book, Tamar Adler has chronicled our epic. Her tone manages to make the reader almost feel like he is thinking out loud. A marvelous accomplishment." –Jack Hitt, contributing writer to the New York Times Magazine
“Lessons so right and so eloquent that I think of them as homilies." --Corby Kummer, The New York Times Book Review
“Reads less like a cookbook than like a recipe for a delicious life.” --New York Magazine
"Reading [An Everlasting Meal] is like having a cooking teacher whispering suggestions in your ear.... Mindfulness, I’m discovering through this terrific book, can be delicious."
"It can be tricky, in this age of ethically charged supermarket choices, to remember that eating is an act of celebration. Tamar Adler's terrific book wisely presents itself as a series of how to’s—How To Boil Water, How to Have Balance, How to Live Well—with the suggestion that it's not only possible to do all these things, but in fact a pleasure. An Everlasting Meal provides the very best kind of lesson (reminding us we enjoy being taught), that there is real joy to be had in eating, and eating well." --Dan Barber, Chef/Co-Owner of Blue Hill and Blue Hill at Stone Barns
“Tamar Adler understands a simple truth that seems to evade a lot of cookbook writers and self-proclaimed ‘foodies’: cooking well isn't about special equipment or exotic condiments or over-tested recipes (and it sure isn't about ‘quickfire challenges’ or kicking it up a notch). It's about learning some basics, respecting the ingredients, and developing a little culinary intuition, or maybe just plain common sense. A book can’t necessarily teach you how to do that, but An Everlasting Meal will almost certainly inspire you to teach yourself.” --Colman Andrews, author of The Country Cooking of Italy and Editorial Director of TheDailyMeal.com
“In this beautiful book, Tamar Adler explores the difference between frugal and resourceful cooking. Few people can turn the act of boiling water into poetry. Adler does. By the time you savor the last page, your kitchen will have transformed into a playground, a boudoir and a wide open field. An Everlasting Meal deserves to be an instant and everlasting culinary classic.” –Raj Patel, author of The Value of Nothing and Stuffed and Starved
"An Everlasting Meal is a great thrill to read. Anyone who cooks is engaged in a re-creation of the Enlightenment Age--beginning with alchemy and mystery, always grasping towards chemistry and a tasty supper. With this book, Tamar Adler has chronicled our epic. Her tone manages to make the reader almost feel like he is thinking out loud. A marvelous accomplishment." –Jack Hitt, contributing writer to the New York Times Magazine
“Lessons so right and so eloquent that I think of them as homilies." --Corby Kummer, The New York Times Book Review
“Reads less like a cookbook than like a recipe for a delicious life.” --New York Magazine
"Reading [An Everlasting Meal] is like having a cooking teacher whispering suggestions in your ear.... Mindfulness, I’m discovering through this terrific book, can be delicious."
--Novella Carpenter, author of Farm City
“Tamar Adler has written the best book on ‘cooking with economy and grace’ that I have read since MFK Fisher.”
--Michael Pollan
"What it really is is a book about how to live a good life: take the long view, give to others, learn from everything you do, and always, always, always mindfully enjoy what you are doing and what you’ve done. The fact you’ll learn to be a great cook is just a bonus." --Forbes.com
Product Description
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.
By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.
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Most helpful customer reviews
5.0 out of 5 stars
Book feels like an old, cherished, sensible friend,
By
This review is from: An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
An Everlasting Meal is one of the most beautiful books I have read to date. Not only the most beautiful cookbook but the most beautiful book. Tamar Adler is funny, smart and knows so much about food lore that each and every word is thoughtful and inspiring. I love this book and it has renewed my love of cooking. Thank You
5.0 out of 5 stars
Excellent,
This review is from: An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
Actually highlighted parts of the book. This is not really a cookbook more a eaters manifesto. I love the part where she says she cooks with her heart, her mind and her hands. Pots and Pans are just tools.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.8 out of 5 stars (46 customer reviews) 66 of 68 people found the following review helpful
5.0 out of 5 stars
Truly a new way of thinking. . .,
By momma chic - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
I read a lot but don't often write reviews for books, much less cookbooks. However, I really must write a review for An Everlasting Meal because it literally changed my life (in a week!). I am the child of the typical baby-boomer working mother who was too busy to cook, yet too poor to buy anything good -- my childhood was all economy, no grace. After marrying, I became a self-taught cook, learning from those Food Network shows and glossy paged celebrity chef cookbooks. While I am grateful for the techniques I have learned, I have felt the past few years my cooking has suffered from all grace and no economy. This has led to the problem of cooking burnout, and spoiled (lovely, organic) groceries, and way too much Thai takeout. With 3 growing kids, less time to grocery shop, and huge food bills, I needed a change of thinking AND doing. This book has provided that!Tonight I had a few (lovely, organic) chicken breasts in the fridge that were getting perilously close to the date. As it is the end of the weekend, I haven't shopped in days and I don't have the ingredients to make any of my glossy paged cookbook recipes. There was some stuff in the fridge, yet I would have thought "nothing to make". Thanks to Tamar Adler, I pulled out my trusty pot, boiled some very salty water and starting by boiling the chicken (who does that???) with a handful of Tuscan spice blend. Then I sauteed a diced onion with some leftover mushrooms (that also would have gone bad), chopped celery ends my kids didn't eat from their Ants on a Log, then made a little roux. I created a sauce with a couple of cups of the broth from the chicken breasts and a cup of milk and random cheese bits. Then I tossed some random leftover cooked veggies and the diced chicken breasts in my lovely mushroom sauce. I also found some too-stale-for-salad croutons in the pantry, so I threw them in the rest of my seasoned broth, making a kind of stuffing, and put it on top of my mushroom saucey chicken concoction and baked for a few minutes. My family declared this makeshift casserole the best thing ever. And there was enough to put another one in the freezer, so I have solved "what's for dinner" twice, never having touched a single recipe. Everything except the chicken, onion, and cup of milk was what Tamar calls "ends", most of which would likely have been in the garbage. If this sounds like the sort of thing that regularly happens at your house, then you probably don't need this book. If kitchen economy and/or grace are sorely lacking in your home, you will probably save the price of this book in one meal. I did read the Kindle version, which I normally wouldn't do with a cookbook. However, this book is prose, not glossy photos, and meant to be read in order, so Kindle works great. 37 of 40 people found the following review helpful
5.0 out of 5 stars
The one book which got me cooking.,
By bln - Published on Amazon.com
Amazon Verified Purchase(What's this?)
I really enjoyed Tamar Adler's book. The tone of it, and how she is so kind to all involved - eggs, beans, or us poor helpless things lost in the kitchen. I felt like she was taking me by the hand to show me that cooking is not daunting, that it is just part of everyday life. I only need to start water boiling, or pick up where I left off, and follow the thread of continuity.I have a collection of unread cookbooks for kitchen-challenged people. I tried to use them but I could just not get into them, as if they were trying to fix a problem I didn't have. But this book is a beautiful read in itself, a true book, not only a collection of recipes. It shows how to look at things differently, as if she were just whispering to us, "you've known it all along". I don't need to learn from these cookbooks, I can cook already, enough to get started. And the idea of always using ends to feed beginnings, nuts roasted in the cooling oven or pasta turned into a frittata, is very appealing to me, almost poetic. This book flows with wonderful ease and a sense of elegant clarity all along; and it finally got me cooking regularly where all the others had failed! 36 of 39 people found the following review helpful
4.0 out of 5 stars
the pleasure and practicality of food usage and cooking,
By Virginia Campbell - Published on Amazon.com
This review is from: An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
"An Everlasting Meal", by Tamar Adler, is an impressive, informed, invaluable inside look at the pleasure and practicality of food usage and cooking in a sustainable manner. Making the most of the flavors found in almost every part and particle of foods both common and exotic is not a new theory, nor is it one lacking in culinary satisfaction. On the contrary, learning to incorporate natural flavors and cooking essences into savory seasonings and sauces is a true treat for the taste buds. This is a carry-it-forward food plan that takes some skill in the kitchen, an organized mind, and a commitment to not letting valuable resources go to waste. Why throw it out and then have to go buy it again? Why not accept it, embrace it, and enjoy it? My favorite chapter in the book is "How to Live Well", and it glorifies one of the most humble, and most essential of all foods: the dried bean. Being from the South, I have an innate love for a bowl of brown beans with some boiled potatoes and a hunk of cornbread on the side. Add some sliced onions and slices of juicy home-grown tomatoes, and you have a peasant's meal fit for royalty! There are wonderful recipes and cooking tips throughout "An Everlasting Meal", but there is also a gentle reminder of how simple and soothing it can be to just cook and enjoy food with your family and friends.Review Copy Gratis Simon & Schuster |
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