An Everlasting Meal: Cooking with Economy and Grace

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An Everlasting Meal: Cooking with Economy and Grace

An Everlasting Meal: Cooking with Economy and Grace

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Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. The idea of an everlasting meal where one meal feeds into the next and that the next is a beautiful idea. Adler's presentation seems like it is perfect for a single person or couple, but for a family - we eat a head of cauliflower in a meal, and would gladly eat more - there are none left to jar lovingly and add to the fridge for later use.

An Everlasting Meal by Tamar Adler | Waterstones

A review of Fernanda Melchor’s Hurricane Season, a novel about a real-life murder which she wrote in lieu of an investigative report because “in Mexico… they kill journalists, but they don’t kill writers, and anyways, fiction protects you.” I really enjoyed most of the chapters as descriptive, not prescriptive. As one meal ending and holding hands with the next. Springboards. Some people don't like food that much to think about it so ... constantly, but I found the ideas inspiring. It is a book to cook in the spirit of, not the specifics. I don't really understand the constant ladling soup over bread ... jars for later in the week. Warmed to room temperature and drizzled with vinaigrette, they make a savory, earthy salad; or blended with broth and a splash of cream, they can be a hearty soup.p.m.: Before bed I do a few stretches and use a Theragun and do a two-minute plank. I don’t even remember when I started this, but I’ve been doing it for years. I think it’s just that I don’t have other weightlifting or abdominal practices, so it sort of has to all get done in those two minutes, so I just do it. 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. or stew. Instead we are guided by cooking shows that celebrate the elaborate preparations and techniques that Ms. Adler calls “high-wire acts.”

A Recipe for Simplifying Life: Ditch All the Recipes

a.m.: Therapy is over. I love my therapist. I lollygag and do random stuff until I realize I’m hungry. I’d taken some leftover greens and potatoes out of the fridge this morning, thinking I might make a breakfast omelet. But I also spotted leftover Sichuan tofu and celery and rice in the fridge. I heat it up, all together, and eat it as a sort of spicy rice porridge. Then I dump the leftover room temperature potatoes and greens in the same bowl—now empty—and squeeze it all with lemon juice, and eat it as a second course. It is a strange 10:30 a.m. meal, but pretty par for my course. By 10:53 I feel ready to conquer the world! (The lemon wedge I didn’t use goes in my water. I love lemon water.) This is the book I’ve been waiting for all my life... a rejuvenating approach to using up odd ends and making the most of your ingredients, even ones you normally wouldn’t think twice about tossing.... Adler’s conversational tone feels like a friend cheering you on as you rummage through your fridge for dinner." — Bon AppetitIn 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. There was a woman I met a year or so ago who told me she was a “wannabe foodie.” We talked a bit about what that meant. I told her I could dub her a foodie, if that was what she wanted, but when we got down to it, what she wanted was to know something—access. Really, she needed to be told that it is not a private club, and that if there is a club, it’s got shoddy bottle service and a broken sauna. What I think makes this book so special is that it is not about food in isolation ("here are a bunch of things that taste great!"), as most books about food tend to be. Rather, it provides a vision of the place of food and cooking in one's life. If you think about it, there are a lot of possible versions of this, more or less as many as there are people. TA's vision happens to be fairly aligned with the way I think food fits into mine and Elise's lives, but she articulates it in a way that is inspiring and thought-provoking. Adler's approach is to splice short recipes within long paragraphs of non-recipe prose (though there are recipes in those paragraphs too, just not in recipe form). Though it is definitely meant to be read from cover to cover and not as a reference book, it's a bit boring to read it like that at times, and her attempts at being poetic don't always work.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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