Tamar Adler

Tamar Adler


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Average rating: 4.15 · 5,191 ratings · 774 reviews · 3 distinct worksSimilar authors
An Everlasting Meal: Cookin...

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4.15 avg rating — 5,153 ratings — published 2011 — 6 editions
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Something Old, Something Ne...

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3.59 avg rating — 29 ratings3 editions
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To Eat with Grace

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4.44 avg rating — 9 ratings — published 2014
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“There is great value in being able to say "yes" when people ask if there is anything they can do. By letting people pick herbs or slice bread instead of bringing a salad, you make your kitchen a universe in which you can give completely and ask for help. The more environments with that atmospheric makeup we can find or create, the better.”
Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

“Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.”
Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

“All ingredients need salt. The noodle or tender spring pea would be narcissistic to imagine it already contained within its cell walls all the perfection it would ever need. We seem, too, to fear that we are failures at being tender and springy if we need to be seasoned. It’s not so: it doesn’t reflect badly on pea or person that either needs help to be most itself.”
Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

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