Something Old, Something New (Hardcover)
Classic Recipes Revised
Scribner, 9781476799612, 272pp.
Publication Date: April 3, 2018
Other Editions of This Title:
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.
About the Author
Praise For Something Old, Something New: Classic Recipes Revised…
—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."
"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
"Adler is among the most literary of our present-day food writers... I have been savoring her elegant ruminations on oysters, eggs, crepes, steak... Inspired by recipes from another time, she channels a wit to match." --Wendell Brock, Atlanta Journal Constitution
"A lively and literate cookbook that delves into food history, quotes poetry, and updates more than 100 classic dishes... While even non-cooks could enjoy reading Something Old, Something New for its lyrical prose, sly wit, and precise food histories, the recipes have me wanting to get to the kitchen." — Patricia West-Barker, Santa Fe New Mexican