Something Old, Something New
Classic Recipes Revised
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5.0 • 1 Rating
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- $13.99
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- $13.99
Publisher Description
The award-winning, bestselling author of An Everlasting Meal “revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease” (Bon Appetit) in this “lovely and literary” (Vogue.com) cookbook.
Many dishes that once excited our palates—like oysters Rockefeller, steak Diane, cheese and walnut soufflés—have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them.
Adler’s approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this “personal, nostalgic journey…as much about the writing as it is about the cooking” (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.
PUBLISHERS WEEKLY
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.
