An Everlasting Meal Cooking with Economy and Grace

In An Everlasting Meal, Tamar Adler has written a book that "reads less like a cookbook than like a recipe for a delicious life" ( New York magazine).In this meditation on cooking and eating, Tamar weaves philosophy and instruction into approachable lessons on feeding ourselves well. With chapters on boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar demonstrates how to make the most of everything you buy and illustrates what the world's great chefs know: that the best meals rely upon the ends of the meals that came before them. 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. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

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, New York.