’The most beautifully written description of what cooking is all about, and what it actually is, with recipes' Nigella Lawson
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.
The Times/Sunday Times Food Book of the Year 2022
Om författaren
Tamar Adler is a contributing editor to Vogue. Her writing has appeared in the New York Times Magazine, the New York Times Book Review, the New Yorker.com, and other publications. Adler has won a James Beard Award and an IACP Award, and is the author of An Everlasting Meal and Something Old, Something New. Her third book The Everlasting Meal Cookbook, will be published in March 2023. She lives in Hudson, New York.
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