[Fredslist] Possible Luncheon Speaker - Author of An Everlasting
Meal
Linda "Queenie" Newman
lindarnewman at verizon.net
Tue Feb 21 17:57:04 EST 2012
Good Afternoon Along the Network,
Please let me know whether or not you would be interested in attending a luncheon with the author of this book as a speaker. I can schedule this if enough people are interested.
Best,
Queenie
2004 Co-Networker of the Year
Inventor of Open House
Member, Real Estate Group
lindarnewman at verizon.net
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> An Everlasting Meal: Cooking with Economy and Grace [Hardcover]
> Tamar Adler (Author), Alice Waters (Foreword)
> 4.9 out of 5 stars See all reviews (22 customer reviews) | Like (43)
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> Book Description
> Publication Date: October 18, 2011
> Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.
> Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
>
> In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
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> 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.
>
> <style type='text/css'> #outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } </style> <div id="postBodyPS"><I>Reviving the inspiring message of M. F. K. Fisher’s </I>How to Cook a Wolf<I>— written in 1942 during wartime shortages—</I>An Everlasting Meal <I>shows that cooking is the path to better eating.</I> <P>Through the insightful essays in <I>An Everlasting Meal, </I>Tamar Adler issues a rallying cry to home cooks. <P>In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. <P>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. <P>By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. <I>An Everlasting Meal </I>is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.</div>
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> This item: An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler Hardcover $16.50
> How to Cook a Wolf by M. F. K. Fisher Paperback $10.40
> The Art of Eating by M. F. K. Fisher Paperback $16.03
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> Amazon.com Review
> Amazon Exclusive: Michael Ruhlman Reviews An Everlasting Meal
>
> Michael Ruhlman is the author of The French Laundry Cookbook and The Making of a Chef.
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> I'm sent countless advanced proofs of books asking for "blurbs," words of praise that the publisher can use to entice book buyers. I get so many, in fact, that they can feel more a burden than a pleasure. An Everlasting Meal by a writer I didn't know was one such book, so it was all but accidental that it came with me on a July trip to the beaches of the Outer Banks of North Carolina, where I opened it, reclined on a towel on a gorgeous stretch of sand. By the time I was half finished, I'd already contacted the editor to say I'd happily write something on behalf of this book, because I love it. It's smart, graceful and strangely, beautifully reassuring.
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> Tamar Adler, a writer and cook who has logged serious time behind the line in actual restaurants, sets out to model her book on How to Cook a Wolf by the doyenne of literary food writing, M.F.K. Fisher--an audacious, incredibly presumptuous intent. Adler does neither Fisher nor herself a disservice in the comparison. The essays in this book are truly fine, formed from both thought-provoking ideas and practical advice about food, cooking and eating. I've read few books that ask us to think about food with this kind of elegance, whether discoursing on how to cook an egg or how to set a table. I always looked forward to picking this book up, and I always felt an ease and comfort while reading. It's hard to imagine a more elegant book of essays on the subject.
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> A worthy companion to Fisher, highly recommended. --Michael Ruhlman
>
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