An Everlasting Meal: Cooking with Economy and Grace

£5.495
FREE Shipping

An Everlasting Meal: Cooking with Economy and Grace

An Everlasting Meal: Cooking with Economy and Grace

RRP: £10.99
Price: £5.495
£5.495 FREE Shipping

In stock

We accept the following payment methods

Description

This cookbook was inspirational not in the usual bookmark-to-later-try-a-recipe way, but in a soulful, lasting way. Making mayonnaise by hand is tiring, hurts a little, and is particularly worth it once you’ve stopped sweating.

I can best describe it as the most beautifully written description of what cooking is all about , and what it actually is, with recipes. As the Christian-Catholic finds new truth and strength in repeated celebrations of the mass, so the one-caring finds new delight in breakfast, in welcoming home her wanderers, in feeding the cat who purrs against her ankle, in noticing the twilight. In Italy if a vegetable's festival is not on the calendar, it's tacitly observed: there will be picnics when the first wild asparagus arrive. I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas.

but today as i was making broth in my kitchen for the next couple of weeks, i realized it was because of this book, and that the change it had brought about in my life, tho small in some ways, is probably one of the more significant forms of impact a book has ever had on me.

moderate amounts of salt, a lot of us are getting far too much; a significant population develops hypertension when they eat too much salt. So many little hints and tips and because it is a slim volume, you don't feel that there is just to much to take in and remember. What I think makes this book so special is that it is not about food in isolation ("here are a bunch of things that taste great!Delicious and doable recipes accounting for just about any leftovers you’ve got sitting around, this cookbook will help your kitchen become a no-waste zone. It does debunk the idea of cooking as an expensive, complicated process using expensive kitchen ware, and this is relevant to all cooks, not just those with a preference for animal produce. Perhaps my opinion is tainted by the fact that I am already familiar with many of her strategies here (using leftovers, using all parts of the ingredient, etc.

Gourmets are satisfied: the seductions of rice are whispered of; it can be topped with buttered spinach and Parmesan or shaved with white truffles, and to the palates of children who still think eating a beastly reality of life rice remains agreeably anodyne. Beginner chefs may balk at not having step by step instructions or exact measurements (Adler tends to suggest rather than dictate, and it can be dizzying at times to attempt to follow all of the uses she finds for one ingredient) but for anyone comfortable at a stove, Adler's book will feel like learning long-lost tricks in grandmother's kitchen.I very much liked her idea of roasting vegetables in big batches for the week all at once and might give it a try. Adler’s premise is that simple meals are better than production numbers; that great meals can be had from bits and bobs of old meals; that you should save every little vegetable scrap or peel. There is a free postage option at checkout if you are housebound/shielding, on low income, or need help with postage costs for any other reason. Influenced by the first chapters, while I was making one meal I piled the vegetable scraps and skins I would generally toss into the compost into a big pot and covered them with water and the bit of beer I had leftover from the main dish.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop