Tamar Adler has written this wonderfully poetic book about cooking and food. There are a few recipes but more importantly she philosophizes on how to cook with what you have in the kitchen, how to make something grand out of simple ingredients, and really, how to live.
She uses and advocates for copious amounts of olive oil and salt, has finally helped me to understand how and why to use all that extra parsley, and she teaches how to cook things ahead of time so that you can enjoy roasted vegetables and egg all week without having to fuss every night. I understand the importance of tasting all the time so that you can begin to understand how cooking works. She includes no times for how long food cooks because every cook and every kitchen and every time is different.
She makes cooking and kitchen work and feeding friends and family seem like an act of the divine. I am having momentary images of clearing out my refrigerator of all processed foods and filling it with see through containers of salsa verde and roasted eggplant and chopped cilantro, and I think I have to get rid of the microwave to make room for the 55 gallon drum of olive oil I will need to buy.
I don't mean to make fun at all; An Everlasting Meal is a lovely book and I want to own it and refer to it often (this one is a library book) so I can create food easily and effortlessly and also, understand how to use all the parts of food--stems and peels and bones. Alas, cleaning out my refrigerator and spending all day Sunday roasting vegetables might have to wait for another lifetime. It sounds like a grand adventure from the comfort of my living room chair.
Better yet, perhaps Tamar would be my friend and invite me to her table once in awhile. Thanks to her for this lovely book on food and cooking.