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An Everlasting Meal: Cooking with Economy and Grace
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An Everlasting Meal: Cooking with Economy and Grace

4.15  ·  Rating details ·  5,709 ratings  ·  811 reviews
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.

Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.

In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, TamWolf—
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Hardcover, 272 pages
Published October 18th 2011 by Scribner
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Tina Loooove this book and read it, hungrily, from cover to cover. I've never read a more abstract and creative take on food writing--and learned a whole…moreLoooove this book and read it, hungrily, from cover to cover. I've never read a more abstract and creative take on food writing--and learned a whole new way to think about cooking, too!
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Chris
Mar 03, 2012 rated it it was ok
Shelves: food
Adler's chapter titles (which are lovely) acknowledge her debt to MFK Fisher, and Fisher's style is clearly what Adler is shooting for. Unfortunately, she lacks Fisher's genius of finding the unexpectedly perfect word, and too often she misses and lands on twee, pretentious or just meaningless. There's nothing particularly solemn about cauliflower stalks; capers do not taste anything like pebbles; and I have never been bewildered by a breakfast of cold pasta, no matter how delicious.

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Irena Smith
Dec 02, 2012 rated it it was amazing
This book changed my life. I'm not even kidding. I now make my own beans, and her dead simple (and incredible) parsley oil, and roast farmers market vegetables as soon as I get home, which fills the house with amazing aromas and the fridge with food for the week. Tamar Adler writes about parsley, and boiling water, and roasting vegetables with a grace and lyricism that elevates the act of cooking and eating to poetry. There are lines like this, for example, when she exhorts the reader to toast a ...more
Steven
Mar 17, 2012 rated it liked it
Interesting ideas about how to think about cooking, rather than recipes per se. The book is ridiculously and distractingly overwritten, though. Many of the sentences read like a bizarre parodies of contemporary food writing. The overly descriptive writing just doesn't jive with Adler's call for simple-yet-smart cooking. Helen Nearing's Simple Food for the Good Life or Tom Colicchio's supremely underrated Think Life a Chef both would have served as great templates/role models for this. Good food ...more
Kelly Bragg
Nov 01, 2011 rated it it was amazing
READ.THIS.BOOK. When I began reading An Everlasting Meal, I was struck by how beautifully Tamar Adler described food she cooks - not just the usual how does it smell, how does it taste - but with glowing descriptions of the texture, feel, and appearance. When she describes a meal, you are right there with her!

It wasn't far into the book that I decided that I simply MUST have a copy to call my very own. Not long after that, I realized that one of the reasons I loved this book so much is that it
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Ce Ce
Mar 29, 2015 rated it it was amazing
Remove the word "foodie". Forget the gadgets. Pull any old pot out. Fill it with water. Light a fire. Rummage around. Create. Let your senses take over. Taste, taste and taste once more. Food is sustenance. Grace. And a gift...body and soul...to ourselves and our friends.

Waste not. Want not. Influenced by the first chapters, while I was making one meal I piled the vegetable scraps and skins I would generally toss into the compost into a big pot and covered them with water and the bit of beer I
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Kate
Aug 03, 2012 rated it it was amazing
Shelves: foodie
If I could go back in time for just a couple of days, one of the things I'd like to do is sit down with my grandmothers and let them teach me all of those little secrets they knew about getting a meal to turn out just right. Born in the 1880's, both grandmother's knew how to cook before there were such things as degrees on oven dials. They used real ingredients, very few came from a box. What I remember of them cooking from when I was a little girl, their hands moved instinctively. Just a taste ...more
sharon
Sep 11, 2012 rated it really liked it
In an age when every recipe seems to come with a list of ingredients as long as my arm, Tamar Adler's approach to food is disarmingly simple, refreshingly intuitive, and utterly sensible. I found her suggestions for what to do with the odds and ends of dishes particularly helpful. (I'll never stare at a giant bunch of parsley or a rind of Parmesan with bewilderment again!) The night I finished the book, I found myself confronted with rather bare cupboards and, armed with Adler's injunctions and ...more
Janet
Apr 06, 2012 rated it really liked it
Shelves: library
I heartily recommend this book to anybody who used to love to prepare good and sustaining meals but who's lost inspiration in the wake of so many cooking shows, food blogs and Pinterest.

When I was growing up, my mom cooked every meal, every day, for years. While it was drudgery to her, the meals never reflected that. She grew up knowing true hunger and learned how to prepare food with economy, but not with parsimony. She used quality ingredients, fresh and in season, always prepared correctly -- and alwa
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Jimmy
Jun 18, 2017 rated it it was ok
Tamar Adler's message and tone are somewhat at odds in this book. Her words are saying that cooking is for everyone and not just celebrity chefs and experts, that food does not have to be perfectly arranged on a plate, that it can be a messy daily thing full of mistakes and made on the spot with leftover ingredients that would have ended up in the trash anyway. I happen to hold all of these same beliefs, but her tone is contradicting her. Instead of opening us up to the possibilities of cooking, ...more
Sarah
Mar 20, 2012 rated it it was ok
I've heard a number of people saying they love this book and I see the appeal. But it wasn't for me. The writing was too precious and prescriptive for my taste and, having a lot of experience with using up every last bit of food by necessity, I didn't learn a lot from the content. (I also am wary of her advice. She made a number of claims that suggest that we have very different tastes- for example, that broccoli stems are delicious if you cook them long enough. Broccoli stems are in fact delici ...more
Nerdette Podcast
Feb 09, 2018 rated it it was amazing
I don't say things like this lightly, so listen up: This book changed my life. It is so simple and lovely and useful and delicious.
Nick Klagge
Jun 08, 2012 rated it it was amazing
Shelves: cookbooks
As I'm writing this, I'm making something from this book, a recipe that Elise and I (affectionately) refer to as "butt pesto." (You'll have to ask me.)

This is one of my favorite books about food I've ever read. It's patterned as a modern homage to MFK Fisher's book "How to Cook a Wolf." While I also enjoyed the MFKF book, TA's book has had much more of an actual impact on my life with food.

What I think makes this book so special is that it is not about food in isolation ("here are a
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Laurie
May 15, 2012 rated it really liked it
This is not so much a cookbook as a book about cooking, a philosophy of cooking. Adler’s premise is that simple meals are better than production numbers; that great meals can be had from bits and bobs of old meals; that you should save every little vegetable scrap or peel. Her theories are sound; onion peels and broccoli stems make great stock and everything tastes better cooked in stock. Stale bread is good for any number of things, from croutons to thickening sauce. But while the word ‘economy ...more
Janice
Jun 05, 2012 rated it did not like it
Humorless, pretentious, preachy, and nearly every chapter starts with "M.F.K. Fisher says..." Adler immediately states that Fisher is an influence, but in my opinion, she does not add anything new or unique to the dialogue about thoughtful, economical, and graceful cooking. Not being familiar with her any of previous work, her authoritarian tone (e.g., "Children must help shell peas.") was off-putting. I would much rather read Nigel Slater, Simon Hopkinson, Fergus Henderson, Melissa Clark, Mark ...more
Marya Valli
Nov 18, 2012 rated it it was amazing
This cookbook was inspirational not in the usual bookmark-to-later-try-a-recipe way, but in a soulful, lasting way. The author's simple yet clever descriptions and transparent adoration of good food warmed my heart and yes, changed how I think about cooking. Before moving house I finally cooked up that bag of beans and it became a warm soft mash beside a Fiorentina-style steak, then part of a breakfast fry-up with apple slices, then (best of all!) an improvised homemade bean with bacon soup. Las ...more
Caleb
Aug 17, 2019 rated it it was amazing
Tamar Adler has written a down-to-earth and charming book about making and sharing food. It is chock full of great ideas rooted in old (mostly European) and practical ways of doing things in which cooking is a kind of folk art to be shared. Some other reviewers have complained about the writing style, but I found Adler to be fun and literate without being pretentious. She avoids hipster twee and millennial self absorption with grace. In addition to inspiring us to try more parts and forms of the ...more
Danielle DeVane Wells
Sep 14, 2019 rated it really liked it
This entire book is about cooking. But not just simply cooking as a recipe cookbook would speak to you. It's about how to cook with frugality, economy, efficiency and most of all Grace because we all make mistakes in the kitchen. She has chapters on the major food groups and how to cook those Foods within that group. She has suggestions on how to fix mistakes. And dispersed throughout the chapter are recipes. But I really like the way she writes. It's fluid and Flowery and not what you would exp ...more
Vivian
Feb 28, 2013 rated it really liked it
This book does for practical home cooking what Nina Planck's REAL FOOD does for the consumer by providing a delightful (and much needed) dose of common sense and assurance about the choices we make about what we eat and how we prepare it into a meal.

How can a book about food that has no pictures and very few recipes earn four stars from me? She had me from the very first chapter--YES, a dozen pages on boiling water!

Tamar is creative, frugal, daring, practical, sensible, skilled, and
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Kelley
Mar 01, 2017 rated it it was amazing
I gorged on food writing for a while and had to take a break. It all had started to taste the same. Tamar Adler's "Everlasting Meal" was the perfect book to bring me back to the table. It is inspiring, realistic, engaging and, perhaps best of all, poetic. Oh, and funny, too! I drove my husband nuts interrupting his work or his own reading to read aloud a sentence. But I also made him laugh.

"All ingredients need salt. The noodle or tender spring pea would be narcissistic to imagine it already co
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Trace
Oct 27, 2012 rated it it was amazing
Shelves: favorites, classics
Even though I'm trying to be stingy with my 5 stars - I would give this book a 6-star rating if I could. In reviewing all of the books I've read in 2012 - I think this is my very favorite...

I found myself counting down the minutes during my day until it was ME time, and I could snuggle in with a cup of tea and a few pages of this poetic book. I was torn between not wanting to stop reading (its that good) and wanting to stop and slow down in order to really savor this first-reading an
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Sara
Jun 10, 2013 rated it really liked it
Recommends it for: Non-foodies who are willing to learn
You're a reasonably sincere person who believes that, for the sake of the planet and maybe your health, you should start cooking with actual ingredients instead of boxes of MSG. And you've trolled the farmer's markets and maybe tried your local CSA, and you've been game about all the strange vegetables and new cuts of meat, but, man -- you're not a cook by nature. You're always looking for recipes that will help you to use all of this stuff, but it still feels like you're just trying to keep a b ...more
Amelia
Mar 07, 2013 rated it liked it
Shelves: cookbooks, to-re-read
I really enjoyed this book, but had some issues with it which detracted from my reading experience.

First, is it a cookbook or an essay? I felt that it was primarily an essay-type book, and read it lying in bed at night, but there were many places where I wanted to jump up and try to cook things. I think if I'd read it in the kitchen, I might have had a hard time using it because it's not quite arranged as an instructional book. If I'd bought it as a printed, bound book I would probably stick it
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Louise
Dec 21, 2012 rated it really liked it  ·  review of another edition
Shelves: non-fiction, food
I was first apprehensive about reading this book in ebook format because I thought it would be more of a cookbook. Luckily, it has more narrative and reads almost like a novel with handful of helpful recipes per chapter.

It was like this book was written especially for me. Other than in the recipes, the amount of things are pretty hand-wavy. The author also emphasizes wise use of all parts of vegetables and how to stretch one dish into several to cut down on preparation time. I especi
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Crystal
Sep 24, 2011 rated it it was amazing  ·  review of another edition
Okay, this book was so good that I read it very, very slowly, just to savor it. And then I picked it up and started reading it again.

Tamar Adler just GETS it. Her prose is beautiful, and her kitchen beliefs are so in line with my own. I got so many ideas from this book - I felt like I gained freedom in my kitchen just by reading it. Awesome, awesome, awesome.
Bmfoa
Oct 16, 2011 added it
I ordered this book in the mail. I cannot WAIT for it to arrive. Read a chapter on a plane...delish. Crazy to love food so much that you even love to read about it! :)
Okay, I'm now a couple of chapters in. I keep dog-earing the pages, but if I don't stop, I'm going to have to fold the whole book in half. Beautiful writing. I'm constantly cooking, in my mind!
laura
Oct 27, 2019 rated it it was amazing
i read this book a couple of years ago, and enjoyed it-- it's a quick read!-- but didn't think much about it since. it's more of a practical how-to lifestyle book than a cookbook, per se, and the language can get pretty corny ("whilst", "of an evening", stuff like that-- "let's dial it back just like 15% huh," is what i thought a lot).

but today as i was making broth in my kitchen for the next couple of weeks, i realized it was because of this book, and that the change it had brought about in my
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Nicolien Buholzer
Jan 16, 2019 rated it really liked it
Though a bit overwritten (honestly though, almost all books about food or cooking are), this book will resonate with homecooks. It’s full of some great tips and ideas to make the ingredient you already buy go further. But best of all, it’s an ode to trusting your instinct in the kitchen, something I think more of us should do!
Antigone
Aug 14, 2014 rated it really liked it
Shelves: craft
There's something so startling about the encounter with passion. A true, full-bodied passion that's been embraced and integrated into every aspect of life. Most days my choices extend only so far as hammer and nail, and I forget the force of joy. I forget the way bliss can trip into meaning, into vibrancy, into a stunningly pigmented existential composition. I forget. Tamar Adler reminds, in prose both crisp and seductive, that passion persists as an option; that there is a world beyond the fact ...more
Kristy
Jun 03, 2014 rated it really liked it  ·  review of another edition
I really enjoyed the chapters that focused on vegetables and pantry staples. She has some great ideas that I also incorporate in my kitchen, about finding intuitive ways to use up left overs and to utilize ingredients that would otherwise go to waste, like kitchen scraps, potato peels, parsley stems. Her laid back approach to cooking is refreshing and I love how she's not a food snob and enjoys cooking humble, simple, and sustaining meals in her kitchen. Gourmet food this isn't and that's just f ...more
Pam
Mar 03, 2017 rated it it was amazing
I used to give a lot of 5-star reviews, but decided I was being too generous, so now they are few and far between. I reserve them for transformational books, such as this. This is not a cookbook, but it is a book about cooking and it does contain some recipes. However, it is more a book about the philosophy, joy, and ecology of food. It is a love letter to simplicity, to savoring delicious things, and to esteeming decidedly "unsexy" foods and parts of food. I will never think about broccoli stal ...more
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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.” 21 likes
“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.” 14 likes
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