- Gebundene Ausgabe: 272 Seiten
- Verlag: Scribner; Auflage: 1 (18. Oktober 2011)
- Sprache: Englisch
- ISBN-10: 143918187X
- ISBN-13: 978-1439181874
- Größe und/oder Gewicht: 15,2 x 2,5 x 22,9 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 344.309 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
An Everlasting Meal: Cooking with Economy and Grace (Englisch) Gebundene Ausgabe – 18. Oktober 2011
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Mehr über den Autor
“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.”
"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
"Adler proves herself an adept essayist in this discourse on instinctive home cooking. Though highly personal, it’s much less a food memoir than a kind of cooking tao." --The Atlanta Journal-Constitution
"Simultaneously meditative and practical, about how to appreciate and use what you have and how to prepare it appropriately with a minimum of fuss, space, equipment, or waste." --The Austin Chronicle
Über den Autor und weitere Mitwirkende
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.
A former editor at Harper’s Magazine, Tamar Adler has cooked at Gabrielle Hamilton’s Prune restaurant and Chez Panisse. She was the founding head chef of the restaurant Farm 255 in Athens, Georgia. Tamar currently lives in Brooklyn.
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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 have a collection of unread cookbooks for kitchen-challenged people. I tried to use them but I could just not get into them, as if they were trying to fix a problem I didn't have. But this book is a beautiful read in itself, a true book, not only a collection of recipes. It shows how to look at things differently, as if she were just whispering to us, "you've known it all along". I don't need to learn from these cookbooks, I can cook already, enough to get started. And the idea of always using ends to feed beginnings, nuts roasted in the cooling oven or pasta turned into a frittata, is very appealing to me, almost poetic.
This book flows with wonderful ease and a sense of elegant clarity all along; and it finally got me cooking regularly where all the others had failed!
Review Copy Gratis Simon & Schuster
On the one hand, it's an exceptionally well written book about cooking and eating, or more widely, about living with food as an important part of a good life. I think this book belongs in that category of food writing where Laurie Colwin's books belong... or even Nigella Lawson's 'How to eat' (her first and by far best cookbook, basically describing the way she eats from day to day). Tamar Adler looks at a variety of basic ingredients (beans, eggs, vegetables, bread, fresh herbs, meat, chicken, fish) and guides us through simple and yet innovative and imaginative ways of preparing and cooking them. The main thing I appreciated was the emphasis on using leftovers, creating, as it were, the next meal from the 'ends' of the previous one. An excellent point and for that alone (and the various examples she gives of doing this) the book is 100% worth buying. I also loved her ideas around using bits & pieces that we all have lying around (parsley stems / faded celery bits / mushroom pieces / half jars of anchovies or olives at the back of our fridge) to enliven an otherwise dull & everyday meal.
On the other hand, I do have some reservations that some other reviewers have also touched upon. At times the (beautiful) writing veered on the edge of becoming too flowery or pretentious for me. I sometimes felt a sense of humour was lacking. Or maybe a sense of being a bit more down to earth in terms of what ordinary people eat on a day to day basis? I'm not sure which of the two. Being fair, Tamar Adler clearly writes from an honest, genuine place; I don't have a doubt that she is passionate & engaged when it comes to cooking. I do appreciate her points about buying meat that's well raised, when one thinks of the appalling conditions the majority of livestock are raised in. But realistically, most people who read and use this book will not be able to buy chickens and eggs (on a regular basis) from their next door farmer, nor will they be able to buy a whole cow (albeit with others), chop & store the pieces in their home freezer. I would have appreciated some more everyday / down-to-earth ideas along the lines of what T. Adler has already (beautifully) done. And, on a smaller note, I would also appreciate a slightly simpler way of writing (at times). I also agree with the reviewers who made the point that some health considerations that many people have are ignored (in terms of too much salt / praising bread as a great healthy choice).
But maybe I'm being too picky & negative; I have many reasons to recommend this book and just some small reservations in terms of style / accessibility. All in all, highly recommended for the inspiration it provides for home cooks who have fallen into a rut & want to think of their cooking from a different perspective.