Something Old, Something New
by Tamar Adler
- Recipe Collections , Best of 2018
Recipes worth reviving
There were times past when cooking was careful, important, economical, inspired. Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Beneath their fussy garnishes and outmoded techniques, Adler unearthed 100 great recipes worth reviving and loves best.
From Steak Diane to Peach Melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques and contemporary ways of serving. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin and a foreword by influential food critic Mimi Sheraton, round out the beautiful package.
"Home cooks looking to adventure into the past will find much to enjoy with these refound recipes." —Library Journal, (starred review)
"Tamar Adler is a curious magpie, skillfully collecting culinary ephemera from across the ages and weaving them into an unimaginably beautiful nest. Step inside. You'll find yourself comforted and inspired by the writing and the food, both equally sensible and elegant." —Samin Nosrat, author of Salt, Fat, Acid, Heat
“Tamar Adler is more than a wonderful food writer—she is a wonderful writer. She delves into these past and forgotten recipes with the spirit of an adventurer and a sleuth, and while writing about food, she is always secretly writing about something else—a love of life, eternal values, industry, thrift, friendship, the unknown. Her books—written with a charmingly loose confidence and care—feel timeless. Even those of us who never cook, or don’t give meals much thought, will find enduring literary pleasure in Something Old, Something New.” —Sheila Heti, author of How Should a Person Be?
“Tamar Adler is a special pleasure — from the intensity of her interest to her keen observations and joy in language. When she looks at half-forgotten delicious dishes, she makes them seem as fresh as morning.” —Edward Behr, editor, The Art of Eating
"Adler has a curious intelligence and technical command to back up a thoughtful approach to classic French dishes, which reimagines what might be produced out of a home kitchen... Any cook looking to exercise and enhance creativity will find in Adler a worthy muse." —Booklist
About the Author
Tamar Adler is a contributing writer to Vogue and has won a James Beard Award and an IACP Award. She lives in Hudson, New York.
Additional Book Details
|Release Date:||April 3, 2018|