Bring a big pot of water to boil, add salt, and taste. Drop the vegetables into the water and then let them cook, stirring once or twice. This does not, contrary to a lot of cooking advice, take only a minute. You don’t need to stand over the pot, because your vegetables don’t need to be “crisp” or “crisp-tender” when they come out. 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 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 My other problem is her statement that everything is better salted. While the average human can use (needs!) moderate amounts of salt, a lot of us are getting far too much; a significant population develops hypertension when they eat too much salt. I’d prefer to see most things prepared without much salt, if any, and those who need it can add it at the table. Simple enough to just ignore her statements about salt and not put it in when following her recipes, but I’m not sure the world needs a voice telling it that such and such NEEDS salt. and as soon as she gets home she scrubs off the dirt, trims the leaves, chops and peels, and then cooks and prepares all the vegetables at once — washing and separating lettuce leaves; drizzling cauliflower,

An Everlasting Meal: Cooking with Economy and Grace

However, if you can hold your nose, there are some pretty fine recipes buried here and there, some not in recipe format at all. Author Adler makes you work as much in reading as she would have you in making mayonnaise. (Just bring out the Kroger brand, thank you very much.) But I found it was worth it, making it a three-star read. I love parsley salads, and this is a particularly good one. Since raw rough-chopped Italian parsley has the texture of shredded file folders, I made it a day in advance so it could fatigue, or soften. Next time I'll use curly parsley, which I also like very much.And always a few bunches of dark, leafy greens. This will seem very pious. Once greens are cooked as they should be, though: hot and lustily, with garlic, in a good amount of olive oil, they lose their sense of moral urgency and become one of the most likable ingredients in your kitchen.” Inspired by this idea, I made a salad with broccoli roasted until quite crisp, tossed with sliced red onions, red wine vinegar, and a bit of nutritional yeast. Delicious! The leftovers got even better, too--the broccoli was obviously no longer crispy, but the flavor was wonderful. This is a great treatment for roasted veggies and I will try again with a thinly sliced chile, like Adler recommends. Salsa verde is what’s served with Italian boiled meals. It’s the best accompaniment to boiled meat, and among the best accompaniments to anything. 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 From the Publisher

The Everlasting Meal Cookbook by Tamar Adler | Cookbook

I have never read Tamar Adler’s An Everlasting Meal, but, if I never get the virus, friends, I am attributing my survival entirely to the fact that I once merely heard about Tamar Adler’s An Everlasting Meal (a book so powerful that I am beginning to think that no one ever actually could read it without suffering some sort of permanent brain injury, or descending into madness, or raising up a creature from the Dark Pool Below the Tower in My Dreams and unleashing it on an unready world) and that, upon merely hearing of Tamar Adler’s An Everlasting Meal, I inscribed in my deepest and darkest most everlasting thoughts a message that will never leave me, that I cannot — that I will not! I refuse to! — forget: “Thus darkly and alone is the Way to everl There are as many ideas about how to best boil water as there are about how to cure hiccups. Some people say you must use cold water, explaining that hot water sits in the pipes, daring bacteria to inoculate it; others say to use hot, arguing that only a fool wouldn’t get a head start. Debates rage as to whether olive oil added to water serves any purpose. (It only does if you are planning to serve the water as soup, which you may, but it makes sense to wait to add the oil until you decide.) Like Nigella Lawson’s How to Eat, it’s a book to gorge on for its quiet, gentle and uplifting wisdom’ – Best Food Books of 2022, The Times Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher." —Tejal Rao, The New York Times A martini dirtied with the last of the caper juice. Egg salad sizzled into fried rice. Sauce for noodles born inside a scraped-out nut-butter jar. Sad greens sorted with a “bullish, unwavering practicality.” The encyclopedic array that Tamar Adler presents in The Everlasting Meal Cookbook: Leftovers A–Z , a follow-up to her poetically instructive 2012 book, spells an off-roading adventure in the kitchen. (“Or, or, or” is a common sentence-ender, signaling untold paths forward.) “Listen to your inner voice and follow its lead,” she writes, a mystical voice on a rather prosaic matter: what to do about moldy jam.

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. Watching Ms. Adler cook vegetables is inspiring. (You can see her routine in two videos titled “ How to Stride Ahead” One of her most important lessons is that we need to spend less time thinking about food and more time just enjoying it. Her suggestions about how to prepare vegetables contradict much of what we have been taught, or I very much enjoyed this adaptable salad. As she says, its a good way to brighten leftover roasted roots. I didn't have quite all the ingredients, but it hardly matters.