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Book

Something old, something new : classic recipes revised

Call Number

  • 641.5 A2379 (CEN)

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Edition

First Scribner hardcover edition.

Publication Information

New York : Scribner, 2018.

Physical Description

xix, 267 pages : color illustrations ; 22 cm

Summary

With An Everlasting Meal, Tamar Adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using food you might ordinarily throw away. In her new cookbook, Something Old, Something New, Adler continues her preservative quest by rekindling classic recipes. There were times past when cooking was careful, important, economical, inspired. Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Beneath their fussy garnishes, gratuitous sauces, and outmoded techniques, Adler unearthed great recipes worth reviving. In Something Old, Something New she presents over 100 she loves best. From Steak Diane to Peach Melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques, and contemporary ways of serving. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton, round out the beautiful package. Something Old, Something New is a unique culinary history, filled with delicious recipes and Adler's smart, witty prose, a perfect present or aptly titled wedding gift; a book worth keeping.

Notes

Includes index.

Subjects