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An Everlasting Meal

An Everlasting Meal

Cooking with Economy and Grace

Foreword by: Alice Waters
In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.

An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
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  • Scribner | 
  • 272 pages | 
  • ISBN 9781439181881 | 
  • June 2012
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List Price $16.00
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Video

Having AN EVERLASTING MEAL with Tamar Adler

Tamar Adler makes a meal and talks about the pleasures of cooking.

Read an Excerpt

An Everlasting Meal One How to Boil Water


When is water boiling? When, indeed, is water water?

— M. F. K. Fisher, How to Cook a Wolf

There is a prevailing theory that we need to know much more than we do in order to feed ourselves well. It isn’t true. Most of us already have water, a pot to put it in, and a way to light a fire. This gives us boiling water, in which we can do more good cooking than we know.

Our... see more

Articles About This Book

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Posted on Off the Shelf

Posted by Allison Tyler

When Tamar Adlerwrites, “The amount of food you have left from a meal is always the perfect amount for something,”it is the sort of guidancethat makes her book,An Everlasting Meal: Cooking with Economy and Grace,feel like having a good friend in...

About the Author

Tamar Adler
Photograph by Dan Kim

Tamar Adler

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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