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This title in other editions

An Everlasting Meal: Cooking with Economy and Grace

by

An Everlasting Meal: Cooking with Economy and Grace Cover

ISBN13: 9781439181881
ISBN10: 1439181888
All Product Details

 

Synopses & Reviews

Publisher Comments:

In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine).

In this meditation on cooking and eating, Tamar weaves philosophy and instruction into approachable lessons on feeding ourselves well. With chapters on boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar demonstrates how to make the most of everything you buy and illustrates what the world’s great chefs know: that the best meals rely upon the ends of the meals that came before them.

     She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.

     By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

Synopsis:

In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesnandrsquo;t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.

Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.

andldquo;You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. Iandrsquo;m sure of it.andrdquo; andmdash;Matthew Dillon, James Beard Awardandndash;winning chef of Sitka and Spruce, The Corson Building, and Bar Sajor

Synopsis:

In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.

An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.

About the Author

A former editor at Harper’s Magazine, Tamar Adler has cooked at Gabrielle Hamilton’s Prune restaurant and Chez Panisse. She was the founding head chef of the restaurant Farm 255 in Athens, Georgia. Tamar currently lives in Brooklyn, New York.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

prosiopesis, January 1, 2013 (view all comments by prosiopesis)
For anyone who likes food, eating, cooking, and living - or reading about those things in elegant, approachable prose.
Was this comment helpful? | Yes | No
lsander17, May 6, 2012 (view all comments by lsander17)
This is such a refreshing and inspiring book. I highly recommend it to foodies and even more so to those who love to cook. It takes food back to it's most basic goodness. I'm discarding almost everything I own and heading to Europe with only one bag.....this book is going in my bag!
Was this comment helpful? | Yes | No
View all 2 comments

Product Details

ISBN:
9781439181881
Author:
Adler, Tamar
Publisher:
Scribner Book Company
Author:
Miller, Peter
Author:
Hirsheimer, Christopher
Author:
Hamilton, Melissa
Author:
Waters, Alice
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitten Kitchen, John Adler,
Subject:
Vogue, New York Times, Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitte
Subject:
Vogue, New York Times, Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitte
Subject:
Vogue, New York Times, Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitte
Subject:
Vogue, New York Times, Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitte
Subject:
Vogue, New York Times, Michael Pollan, Alice Waters, leftovers, organic food, whole food, health, dinner, Tamar Adler, vegetables, sustainability, seasonal, farmer s market, recipes, MFK Fisher, How to Cook a Wolf, Gabrielle Hamilton, Mark Bittman, Smitte
Edition Description:
Cloth
Publication Date:
20120631
Binding:
TRADE PAPER
Language:
English
Illustrations:
55 full-color and black-and-white photog
Pages:
160
Dimensions:
8.44 x 5.5 in

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Engineering » Construction » General
Engineering » Home Construction » General
Featured Titles » General

An Everlasting Meal: Cooking with Economy and Grace New Trade Paper
0 stars - 0 reviews
$16.00 In Stock
Product details 160 pages Scribner Book Company - English 9781439181881 Reviews:
"Synopsis" by ,
In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesnandrsquo;t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.

Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.

andldquo;You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. Iandrsquo;m sure of it.andrdquo; andmdash;Matthew Dillon, James Beard Awardandndash;winning chef of Sitka and Spruce, The Corson Building, and Bar Sajor

"Synopsis" by , In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.

An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.

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