Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited

(Paperback)

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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 palateslike oysters Rockefeller, steak Diane, cheese and walnut soufflshave 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.

Adlers 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 journeyas 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.

Reviews

"Tamar Adler is a curious magpie, skillfully collecting culinary ephemera from across the ages and weaving them into an unimaginably beautiful nest. Step inside. You'll find yourself comforted and inspired by the writing and the food, both equally sensible and elegant."
Samin Nosrat, author of Salt, Fat, Acid, Heat
"Adler is a peaceable cook, and a pragmatic one... Her economizing ethos shines in her new book."
The Washington Post
Tamar Adler is more than a wonderful food writershe is a wonderful writer. She delves into these past and forgotten recipes with the spirit of an adventurer and a sleuth, and while writing about food, she is always secretly writing about something elsea love of life, eternal values, industry, thrift, friendship, the unknown.Her bookswritten with a charmingly loose confidence and carefeel timeless. Even those of us who never cook, or dont give meals much thought, will find enduring literary pleasure inSomething Old, Something New.
Sheila Heti, author of How Should a Person Be
"Home cooks looking to adventure into the past will find much to enjoy with these refound recipes."
Library Journal, (starred review)
"Revitalizes fusty classics and long-forgotten dishes, bringing them into this century with verve and ease... its bookery meets cookery."
Christine Muhlke,Bon Appetit
"A personal, nostalgic journey inspiring the rediscovery of classics... as much about the writing as it is about the cooking... lyrical."
Jenny Rosenstrach,The New York Times Book Review
"Adler hasa curious intelligence and technical command to back up a thoughtful approach to classic French dishes, which reimagines what might be produced out of a home kitchen... Any cook looking to exercise and enhance creativity will find in Adler a worthy muse."
Booklist
"What a delight this book is. It reminded me of half-forgotten treats and made me nostalgic for things I've never actually tasted. But most of all, I treasureSomething Old, Something Newfor the writing, which is as suave and fun to read as M.F.K. Fisher. Adler is the best kind of kitchen companion, someone whose warm and witty voice I want to carry with me as I cook."
Bee Wilson, author ofConsider the Fork
"Her writing is lyrical and lovelyand thorough and authoritative."
Food 52
"A lovely and literary cookbook... handsome and witty and personal, full of glimpses into Adler's life." --Vogue.com

Author Bio

Tamar Adler is the James Beard and IACP Awardwinning author ofAn Everlasting Meal; Something Old, Something New;and An Everlasting Meal Cookbook. She is a contributing editor atVogue, has been aNew York Times Magazinecolumnist, and the host of the Luminary podcast, Food Actually. She has cooked at Chez Panisse, and lives in Hudson, New York.