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moviebuffkt's review against another edition
3.0
An interesting read, so well written and researched. Not a lot of recipes that gathered my interest to actually prepare, but it was a fun read.
jordanramirezpuckett's review against another edition
informative
reflective
slow-paced
4.0
The way that Adler writes about food is absolutely stunning. I love that this book has drawings, meal plans, and a much better glossary than her first book. That being said EVERLASTING MEAL changed the way I cook and think about food. This was more of a nice book with some interesting recipes in it.
skywardphoto's review against another edition
challenging
informative
inspiring
reflective
slow-paced
5.0
efs88's review against another edition
2.0
I received this book to review for free from netGalley in exchange for an honest review. I thought I would love this book because An Everlasting Meal is one of my favorites. However, this book didn't translate well in the free Kindle proof I received. It was very hard to read. I will look for it again when it comes out in a paper format and see if it is easier to follow then.
toad_maiden's review
3.0
This is more like a book of essays with recipes included than it is a cookbook, but it was still fun to peruse. Adler's authorial voice was a touch highfalutin for me, but I still enjoyed reading this.
mrremi's review against another edition
3.0
I like the intro and her attitude about bringing the older dishes into the modern world by adjusting them as needed so we can actually make them. I was mostly interested in the desserts though cause some of the meals just were my thing.
fallchicken's review
3.0
3.5
Not a bad book, but not as wonderful as An Everlasting Meal, which is one of the best food lit books ever.
Not a bad book, but not as wonderful as An Everlasting Meal, which is one of the best food lit books ever.
melissadeemcdaniel's review against another edition
5.0
I love reading Tamar Adler. Her ingredients have personalities, and her recipes are as much an exercise in nostalgia as in nourishment. I’m reminded of the food writing of MFK Fisher or Elizabeth David. She follows in the footsteps of those greats, and carefully acknowledges debts to them, and to other food greats like Frank Stitt, Craig Claiborne, John Thorne and the chefs at Cibreo (and thats only in the first 50 pages.)
Finding myself on page 32 , with no oysters in sight, and a pound of hamburger in my refrigerator, I jumped pages, and did a quick search for “hamburger”. I am not disappointed in the hamburger (er steak haché) with porcini butter and salsa verde that I found.
The invocation of the triad of Elizabeth David, Edna Lewis and Roy Andries de Groot as an introduction to “Limas and Eggplants à la crème is reason enough to cook the dish. Adler knows her antecedents, and treats them with respect.
Finding myself on page 32 , with no oysters in sight, and a pound of hamburger in my refrigerator, I jumped pages, and did a quick search for “hamburger”. I am not disappointed in the hamburger (er steak haché) with porcini butter and salsa verde that I found.
The invocation of the triad of Elizabeth David, Edna Lewis and Roy Andries de Groot as an introduction to “Limas and Eggplants à la crème is reason enough to cook the dish. Adler knows her antecedents, and treats them with respect.
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