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An Everlasting Meal: Cooking with Economy…

An Everlasting Meal: Cooking with Economy and Grace (vuoden 2012 painos)

– tekijä: Tamar Adler (Tekijä), Alice Waters (Esipuhe)

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
5371734,736 (4.12)30
Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have.
Teoksen nimi:An Everlasting Meal: Cooking with Economy and Grace
Kirjailijat:Tamar Adler (Tekijä)
Muut tekijät:Alice Waters (Esipuhe)
Info:Scribner (2012), Edition: Reprint, 272 pages
Kokoelmat:Oma kirjasto
Arvio (tähdet):
Avainsanoja:non-fiction, food

Teoksen tarkat tiedot

An Everlasting Meal: Cooking with Economy and Grace (tekijä: Tamar Adler)

  1. 10
    Oikean ruoan puolesta (tekijä: Michael Pollan) (querquespring)
  2. 00
    The Art of Eating (tekijä: M. F. K. Fisher) (sgump)
    sgump: Adler is our modern-day M.F.K. Fisher: her writing is imbued with a fundamental, deep, contagious love for food.
  3. 00
    Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India (tekijä: Copeland Marks) (querquespring)

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» Katso myös 30 mainintaa

Näyttää 1-5 (yhteensä 17) (seuraava | näytä kaikki)
I'm cheerfully baffled by other reviewers' strongly negative reactions to Adler's prose, which I loved - it's florid here and there, but Adler so clearly loves words like she loves food. She doesn't just quote other writers' recipes but other writers' descriptions of ingredients, meals, dishes. I caught myself laughing out loud more than once, and I insisted on reading favorite bits out loud to whoever was within earshot at the time. I'll take Adler's solemn cauliflower stalks and engorged black beans over the anodyne blog-ready food writing that's so common elsewhere!

I found this an especially valuable read this year not only for the hashtag-2020-amirite reasons but also because this was the year I moved into an apartment by myself, sans roommate. With more space and control I wanted to be more "serious" about home cooking, whatever that means, but, neurotic that I am, found myself stewing about Continuous Integration of Leftovers Into Future Meals on a conceptual level more often than I found myself actually cooking. "An Everlasting Meal" is a marvelous balm for my varietal of kitchen neurosis. Adler writes very charmingly about all the different ways you can slap leftovers together as the mood so strikes you. I'm looking forward to incorporating more of Adler's recipes & approaches into my eating in 2021, and I'm also looking forward to gifting this book forward - at least to people who I think will appreciate the prose if nothing else! ( )
  autoclave | Oct 4, 2021 |
I really enjoyed this book, but had some issues with it which detracted from my reading experience.

First, is it a cookbook or an essay? I felt that it was primarily an essay-type book, and read it lying in bed at night, but there were many places where I wanted to jump up and try to cook things. I think if I'd read it in the kitchen, I might have had a hard time using it because it's not quite arranged as an instructional book. If I'd bought it as a printed, bound book I would probably stick it in the kitchen for a while and go back through some of the chapters with tools and ingredients at the ready.

I read this as a Kindle e-book, and there were a heck of a lot of formatting errors for a professionally published book. Lots of words got stuck together with no space in between. Worse, in the recipes many of the fractions were unreadable -- if it wasn't 1/4 or 1/2, it was anyone's guess. It's not the author's fault, but still very annoying.

I would read it again and recommend it, with the aforementioned reservations. The cooking advice seemed sound, but I have yet to road test most of it. I did try making beans as recommended here and the results were a big improvement over my previous efforts (which had been perfectly edible, I thought). ( )
  Amelia_Smith | May 2, 2015 |
This is more of a philosophy of cooking than a cookbook or collection of recipes. I am not likely to use any of these recipes but I enjoyed and will apply the basic principles of ease, frugality and joy in the craft. It changed the way I approach meal planning. ( )
  kcorey | Apr 14, 2015 |
I think I expected this book to be more of a beginner’s guide, which it emphatically is not. Adler assumes that her users know their way around a kitchen. Her ideal reader seems to be one who often cooks from recipes but finds cooking too much trouble to do often. Some parts of the book were a little off-putting for that reason—I’m more of a beginner—and parts were off-putting because she assumes that everyone likes everything (capers, olives, fennel, cilantro, etc.).

So my approach was to try the parts I understood. First, I salted the water when I made pasta. Definite improvement! Then I added salt, olive oil, and various vegetable odds and ends when I cooked beans in the crock pot. Oh my goodness, I had no idea beans and the water they cooked in could taste so good! I’m looking forward to trying some of her more advanced ideas, like possibly making confit. Adler has a very engaging writing style; this lady loves cooking and food, and describes it with a sort of economic detail that makes everything sound delicious and worthwhile. And while she recommends buying some relatively expensive foods, like locally raised chicken, she does not assume that the reader has a bunch of fancy pots. One sharp knife and whatever odds and ends of pots you might have are enough to get started here. ( )
  jholcomb | Sep 21, 2014 |
Enjoyable and entertaining. Ms Adler writes so that you are interested in trying her food.
Her rice pudding is divine.
( )
  bookqueenshelby | Sep 9, 2014 |
Näyttää 1-5 (yhteensä 17) (seuraava | näytä kaikki)
Adler, Tamar. An Everlasting Meal: Cooking with Economy and Grace. Scribner. Oct. 2011. c.272p. index. ISBN 9781439181874. $25. COOKING
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 Española (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.

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Tekijän nimiRooliTekijän tyyppiKoskeeko teosta?Tila
Tamar Adlerensisijainen tekijäkaikki painoksetlaskettu
Waters, AliceEsipuhemuu tekijäkaikki painoksetvahvistettu
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Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have.

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