Tamar Adler is a contributing editor to Vogue. Her writing has appeared in The New York Times Magazine, The New York Times Book Review, the NewYorker.com, and other publications. Adler has won a James Beard Award and an IACP Award, and is the author of An Everlasting Meal and Something Old, Something New. She lives in Hudson, New York.
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.
"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
"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
"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
"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
"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
"Lessons so right and so eloquent that I think of them as
homilies." --Corby Kummer, The New York Times Book Review
"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
"Reads less like a cookbook than like a recipe for a delicious
life." --New York Magazine
"Tamar Adler has written the best book on 'cooking with economy and
grace' that I have read since MFK Fisher."
--Michael Pollan
"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
"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
"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
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