The award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook.
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 and gorgeous watercolor drawings by artist Mindy Dubin 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.
Adler (An Everlasting Meal) reimagines emblematic continental fare and famous chef-inspired dishes of a bygone era, breathing new life into more than 100 culinary mainstays shrimp scampi, duck l'orange, Oysters Rockefeller, and Crab Louis, to name just a few. Deviled eggs lose the pickled relish and are elevated with a punch of parmesan cheese, white wine vinegar, and anchovies; watercress soup becomes a passionate "fairy-green cream" by adding butter, heavy cream, with croutons, or poached shrimp on top; Waldorf salad, the 1950s "fixture at nice ladies' luncheons," replaces mayonnaise with creamy soft-boiled eggs, olive oil, and lemon juice; souffl s also get a modern facelift (Adler adds sliced spring garlic to the bechamel). There are also suggested seasonal menus with wine pairings. Mindy Dubin's vivid watercolors entice, while Adler's beautiful, reflective prose provides history and insight into each dish. Adler shows how nostalgic, old school dishes can taste current when remade with a modern sensibility.