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An Everlasting Meal: Cooking with Economy and Grace, by Tamar Adler
Download Ebook An Everlasting Meal: Cooking with Economy and Grace, by Tamar Adler
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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." --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
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About the Author
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 NewYorker.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. She 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.
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Product details
Paperback: 272 pages
Publisher: Scribner; Reprint edition (June 19, 2012)
Language: English
ISBN-10: 1439181888
ISBN-13: 978-1439181881
Product Dimensions:
5.5 x 0.7 x 8.4 inches
Shipping Weight: 8.8 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
260 customer reviews
Amazon Best Sellers Rank:
#32,603 in Books (See Top 100 in Books)
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.
I've always loved to bake since I was a little girl but had never really learned how to cook. A few years ago I started getting more ambitious in the kitchen and wanting to learn. Because of my baking background, I did it by finding recipes, gathering all the ingredients, precisely following instructions and making a single meal. This has definitely been helpful and gotten many ooh's and ah's from friends and family, but then in the last couple months I felt like I hit a wall in regards to cooking. I felt like I always had to have a meal picked out in advance and have all the ingredients on hand, in order to have a successful dinner. It started to feel exhausting (and not to mention, buying special ingredients every week is expensive). I wanted to be free from the shackles of Pinterest and cookbooks and just be able to whip up tasty things to eat.That's when (luckily) I came across this book. Tamar Adler first and foremost is a beautiful writer and honestly I got so much more from this book than learning how to cook. I feel like this book gave me permission to make simple meals, to trust time honored traditions from around the world, to salvage food scraps and turn them into feasts and most of all to trust my instincts when it comes to flavors and experimentation. I feel closer to being a real chef rather than just a recipe follower. I think this book also made me feel like a few vegetables and some leftover rice can be a perfectly acceptable meal when done well, whereas before if I didn't have meat or fish I felt l wasn't serving something worthwhile to my family.Because of this book I've started going to my weekly farmers market for my veggies and fruit, I bought a good bike from Craigslist that I now ride everyday (weather permitting), my grocery bill is literally HALF as expensive as it used to be, and when I look in my cupboards (or freezer, or fridge) I can't believe how much food I have just waiting to be turned into simple, but tasty meals! Suddenly a bag of rice or a few sweet potatoes looks like I could be fed well for days. I waste so much less food, odds and ends from cooking, that I completely understand why she calls this book an everlasting meal, it truly does feel like that! The author reminded me and taught me that people have been well fed for centuries and they weren't running to a specialty grocery store for weird ingredients or eating animal protein at every meal. They were feeding themselves, simply, humbly and well.Another thing about this book is that every time I pick it up I feel better after having read it. It reminds me of reading poetry or listening to "This American Life". There are certain activities that when we do them we feel elevated and simultaneously closer to ourselves and being human. This book reminds me of what is real and important in life. It's the simple things. I can't recommend this book highly enough. It has changed my life and I am forever grateful.
I've always been an America's Test Kitchen type who believed that if you can read you can cook. Not that there's anything wrong with that. So I wasn't too sure about this book at first. But as I got into it and into the rhythm of Tamar Adler's writing, I found myself picking it up more and more often, and was completely won over and feeling quite liberated by the time I'd finished it.I enjoy a book that, no matter what I feel about it, makes me want to know more about the author as this one does.
If you enjoy cooking, eating and reading about food you'll love this book. Simple delicious food. This is a book about cooking and appreciating simple food, not so much recipes although there are a few. For example, cooking a vegetable until it's very soft, mashing it, placing a poached egg in the middle, drizzle with olive oil and parmesan. I did this with broccoli, it was heavenly! Every chapter I read inspires me to make something as I'm reading. The meat chapters feel as almost an afterthought, which is fine. It's the chapters on veggies, eggs and pasta that shine. If you're a vegetarian or aspiring to be one you will enjoy this.
How did I go so long without adding this treasure to my library? Tamar Adler is a gifted writer who understands that cooking is more than juxtaposing a long list of trendy ingredients for their glamour shot. In order to truly cook well, one must first understand the ingredients. Adler instructs the reader on where to spend and where to economize, how to prepare foods in the most straightforward and satisfying way, and in general get the most mileage at the market and in the kitchen.
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