Praise for The Everlasting Meal Cookbook

"This is the book I’ve been waiting for all my life... a rejuvenating approach to using up odd ends and making the most of your ingredients, even ones you normally wouldn’t think twice about tossing.... Adler’s conversational tone feels like a friend cheering you on as you rummage through your fridge for dinner." —Bon Appetit

"Where the average home cook might see stray puzzle pieces that don’t fit together, Adler sees delicious possibilities... Drawn from her restaurant experience, kitchen experimentation, and global cookbook collection, Adler’s diverse recommendations range from practical to reassuring to unexpected." —Saveur

"Steeped in culinary practicality, mixing vibrant ideas with sharp real-world strategies... her tone is generous." —The Wall Street Journal

"I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas. It’s the kind of book that makes you feel more capable just by opening it." —Emily Weinstein, NYT Cooking

"Adler helps jump-start your creative process with easy ideas for even the most specific bits and bobs." —Real Simple

"A seemingly endless encyclopedia of recipes that rely on what's left after we finish the initial meal. Adler gives new life to the foods that many of us leave in the fridge to waste away... . The way she sees it, by making something new, you're honoring and extending the labor you put in the first time around." —NPR.org

"Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher." —Tejal Rao, The New York Times

"A comprehensive, beautifully illustrated and gracefully written resource... a no-waste ethos permeates these many pages with goodwill, humor, and hope. As with all things Adler, the writing is fantastic: expert and unfailingly elegant." —Vogue

“One of the year’s best recipe books... Adler is economical. You trust her because of it.” —Financial Times

“This should join the reference shelf in your kitchen as a comprehensive guide to assembling any mismatched array of food into something artful and memorable.” —Christian Science Monitor

"Tamar Adler's guide to redeeming leftovers is endlessly useful and great fun to browse: it deserves an everlasting place in any kitchen." —Harold McGee, author of On Food and Cooking

"The Everlasting Meal Cookbook is as inspiring as it is essential. Before you even finish reading the introduction, you know you are in good hands. Tamar Adler can teach the most trepidatious person to become a more intuitive and spontaneous cook." —Andy Baraghani, author of The Cook You Want to Be

Praise for An Everlasting Meal

"To listen to Ms. Adler talk about cooking is to be drawn into a rhythmic dance where each step — from washing and chopping vegetables to cooking and seasoning the meal — flows effortlessly into the next." —Tara Parker Pope, The New York Times

“Beautifully intimate, approaching cooking as a narrative that begins not with a list of ingredients or a tutorial on cutting an onion, but with a way of thinking…. Tamar is one of the great writers I know—her prose is exquisitely crafted, beautiful and clear-eyed and open, in the thoughtful spirit of M.F.K. Fisher. This is a book to sink into and read deeply.” —Alice Waters, from the Foreword

"It can be tricky, in this age of ethically charged supermarket choices, to remember that eating is an act of celebration. Tamar Adler's terrific book wisely presents itself as a series of how to’s—How To Boil Water, How to Have Balance, How to Live Well—with the suggestion that it's not only possible to do all these things, but in fact a pleasure." —Dan Barber, Chef/Co-Owner of Blue Hill and Blue Hill at Stone Barns

“Tamar Adler understands a simple truth that seems to evade a lot of cookbook writers and self-proclaimed ‘foodies’: cooking well isn't about special equipment or exotic condiments or over-tested recipes (and it sure isn't about ‘quickfire challenges’ or kicking it up a notch). It's about learning some basics, respecting the ingredients, and developing a little culinary intuition, or maybe just plain common sense. A book can’t necessarily teach you how to do that, but An Everlasting Meal will almost certainly inspire you to teach yourself.” —Colman Andrews, author of The Country Cooking of Italy and Editorial Director of TheDailyMeal.com

“In this beautiful book, Tamar Adler explores the difference between frugal and resourceful cooking. Few people can turn the act of boiling water into poetry. Adler does. By the time you savor the last page, your kitchen will have transformed into a playground, a boudoir and a wide open field. An Everlasting Meal deserves to be an instant and everlasting culinary classic.” —Raj Patel, author of The Value of Nothing and Stuffed and Starved

"A great thrill to read. Anyone who cooks is engaged in a re-creation of the Enlightenment Age--beginning with alchemy and mystery, always grasping towards chemistry and a tasty supper. With this book, Tamar Adler has chronicled our epic. Her tone manages to make the reader almost feel like he is thinking out loud. A marvelous accomplishment." —Jack Hitt, contributing writer to the New York Times Magazine

“Lessons so right and so eloquent that I think of them as homilies." —Corby Kummer, The New York Times Book Review

“Reads less like a cookbook than like a recipe for a delicious life.” —New York Magazine

"Reading [An Everlasting Meal] is like having a cooking teacher whispering suggestions in your ear... Mindfulness, I’m discovering through this terrific book, can be delicious." —Novella Carpenter, author of Farm City

“Tamar Adler has written the best book on ‘cooking with economy and grace’ that I have read since MFK Fisher.” —Michael Pollan

"What it really is is a book about how to live a good life: take the long view, give to others, learn from everything you do, and always, always, always mindfully enjoy what you are doing and what you’ve done. The fact you’ll learn to be a great cook is just a bonus." —Forbes.com

"Adler proves herself an adept essayist in this discourse on instinctive home cooking. Though highly personal, it’s much less a food memoir than a kind of cooking tao." ?—The Atlanta Journal-Constitution

"Simultaneously meditative and practical, about how to appreciate and use what you have and how to prepare it appropriately with a minimum of fuss, space, equipment, or waste." —The Austin Chronicle

"The perfect synthesis of literature and self-help. A profound book." —Sheila Heti, author of Pure Color

"Smart, graceful and strangely, beautifully reassuring... The essays in this book are truly fine, formed from both thought-provoking ideas and practical advice about food, cooking and eating." —Michael Ruhlman