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Something Old, Something New: Classic Recipes Revised, by Tamar Adler

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Review

"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 writer—she 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 else—a love of life, eternal values, industry, thrift, friendship, the unknown. Her books—written with a charmingly loose confidence and care—feel timeless. Even those of us who never cook, or don’t give meals much thought, will find enduring literary pleasure in Something 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... it’s 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 has a 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 treasure Something Old, Something New for 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 of Consider the Fork"Her writing is lyrical and lovely—and thorough and authoritative." --Food 52"A lovely and literary cookbook... handsome and witty and personal, full of glimpses into Adler's life." --Vogue.com

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About the Author

Tamar Adler is a contributing editor to Vogue. Her writing has appeared in The New York Times Magazine, The New York Times Book Review, the NewYorker.com, and other publications. Adler has won a James Beard Award and an IACP Award, and is the author of An Everlasting Meal and Something Old, Something New. She lives in Hudson, New York.

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Product details

Hardcover: 272 pages

Publisher: Scribner (April 3, 2018)

Language: English

ISBN-10: 147679961X

ISBN-13: 978-1476799612

Product Dimensions:

5.5 x 1 x 8.4 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

3.9 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#258,048 in Books (See Top 100 in Books)

I loved Tamar Adler's first book, An Everlasting Meal, and I've become devoted to freezing all sorts of ends and bones since reading it. Her second book is just as divine. She somehow manages to make you feel as if she's in the kitchen with you, and puts you at ease about making elaborate dishes, letting you know when it's OK to cut corners. I can attest to the deliciousness of the green goddess dressing, deviled eggs, savory shortbread, duck confit, steak Diane and crispy fish.

I loved Tamar Adler's book, An Everlasting Meal, and knew that this new book would be an equally satisfying read. The material is well organized, the writing superb, and the illustrations are beautifully done. This is a must-read for those who love to cook, and those who love to eat.

an elegant and graceful writer.

This book sits in my office next to my computer. Whenever I get a chance I just will pick it up and read a few pages. Its like a little break during the day from my job that I enjoy.

Tamar Adler's last book, An Everlasting Meal, made a huge impact on me, changing how I thought about cooking and in turn, how I lived my life. I poured over that book, reading and re-reading it until I had committed its wisdom, poetry, and simplicity to memory. I pick up the now-tattered book regularly, reading pages here and there for entertainment or even for comfort after a hard day. I, being a new cook, had never heard of M.F.K. Fisher and other great writers in gastronomy (I hadn't even heard of the word gastronomy!). After reading An Everlasting Meal, I went to the library and read all of Fisher's books, and became obsessed with old books about cooking from long-past times. On a routine Google search of "Tamar Adler" a couple weeks ago (I loved that book so much that I searched her name from time to time to see if she had written anything new), I found that Something Old, Something New was about to be released. I pre-ordered it right away and was immediately worried that it would "only" be a collection of recipes -- something that's never really inspired my interest. But it's not! Just like An Everlasting Meal, it has plenty of Adler's writing and personality in there. But it's definitely fresh, and isn't at all a repeat of her last book. Something Old, Something New is everything I'd hoped it would be. I just got it today and I'm already almost halfway through. I adore it! I'm intent on slowing down and savoring it, but I wanted to share a review for others who might be wondering it the book is ONLY recipes. I'll update this review when I'm finished.

a disappointment. Rather pretentious.

I read the NYT review and thought I was buying a cookbook with recipes I’d cook for my family and friends with stories where I could relate. I was wrong.. dang it.. think I’ll go back to The Lost Kitchen.. I truly hate leaving this review.. I’m sorry Tamar Adler

Old recipes retold—and the entire book is intriguing and encouraging. The book is amazingly interesting: Novel, chic, modish.This is not a recipe book for referencing its index on your busiest of days. But--while in a contemplative mood--you read these recipes and Adler’s introductions and comments to each one, you will surely remember these recipes on your busiest days. And you will be able to ease them—with savoir faire and great aplomb--into your afternoon or evening meals—even on your busiest days. Ah, yes, a challenging introductory paragraph that warrants a second read-through......This is not the type of cook book you are used to experiencing these today: There are many recipes and variations without regimented ingredient lists, but given almost as if the recipe was being recited verbally over a cup of tea. If the recipe sounds appealing to you, you may want to grab an envelope from your bag, or a napkin from the table, or if you are organized, maybe a post-it note, and write down the basics and slip it between the pages. There is no color photography. There are some line drawings. There are references to the original old-time-y recipes tucked here and there. You understand what I'm trying to convey? Not a book to pursue on your busiest days, but you’ll remember them—or their techniques—or their variations--for your busiest days.At one point in this book, the author offers us the words of H. A. Rey, “It may be even that the new way is not so new after all.” Of course, Rey, the illustrator and author that brought us Curious George, has not much to do with cooking and recipes. But this author’s inclusion of Rey and his observation helps to point out how this author combines all sorts of everyday events and ideas to help her fully explain her culinary opinions, concepts and philosophies.Writing style is cultured and has a 1930’s modish, chic, voguish type of panache or élan to it. (Yes, quite a few adjectives here, but it’s difficult to describe her style of writing and get it right….) The book exudes experience, and is capped with a dry humor. Sentences are often whimsical and peppered with analogies and combinations of words and ideas that are vivid in the mind’s eye. (Raw vegetables to be dipped in dressings, “that ask to be eaten but, like naked babies, resist being dressed.”It's not your usual cook book to keep on the kitchen shelf, but it is one to keep near your favorite comfortable chair in front of your fireplace or favorite window view, to pick up when you are in a contemplative mood. And you will be surprised how often you will be taking it into the kitchen to prepare remarkable meals.*I received a temporary download of this book from the publisher.

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