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, Adler weaves philosophy and instruction into approachable lessons on instinctive cooking. She 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, Adler 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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything