Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited

The award-winning, bestselling author of An Everlasting Meal "revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease" (Bon Appetit) in this "lovely and literary" (Vogue.com) cookbook.

Many dishes that once excited our palates--like oysters Rockefeller, steak Diane, cheese and walnut souffl s--have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them.

Adler's approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this "personal, nostalgic journey...as much about the writing as it is about the cooking" (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.

Author: Tamar Adler
Publisher: Scribner Book Company
Published: 08/06/2019
Pages: 288
Binding Type: Paperback
Weight: 0.70lbs
Size: 8.50h x 5.40w x 0.70d
ISBN13: 9781982113995
ISBN10: 1982113995
BISAC Categories:
- Cooking | Regional & Ethnic | American | General
- Cooking | Entertaining | General
- Cooking | Methods | Gourmet

About the Author
Tamar Adler is the James Beard and IACP Award-winning author of An Everlasting Meal; Something Old, Something New; and An Everlasting Meal Cookbook. She is a contributing editor at Vogue, has been a New York Times Magazine columnist, and the host of the Luminary podcast, Food Actually. She has cooked at ?Chez Panisse, and lives in Hudson, New York.