Even better because of its late arrival I had a good excuse to lie around all day reading! And what did I think? Read on …
I was hooked pretty well from the start when Ms. Adler said in the introduction how much she loves M.F.K. Fisher’s book “How to Cook a Wolf” and had modelled “An Everlasting Meal” on it. Well as M.F.K. is one of the World’s bestest food writers ever (see here for my review of her “The Art of Eating”) this sounded promising.
I find I agree very much with pretty well everything else she says too with one very minor exception. She states in her section on eggs (written so enticingly I immediately had an egg for lunch!) that Frittatas in Italian and Tortillas in Spanish are called “egg pies” in English. Well I have been English for bloody ages and have never heard of such a thing in that respect but only, perhaps, when referring to a quiche like dish! Pernickety of me or what?
Tamar Adler’s writing style in unusual and attractive, she says that “beets … have their own way of being” and that “Capers are odd and wild as birds”! Her chapter “How to Paint without Brushes” on learning about food from its touch, its smell and its sound is spot on. As she so rightly says, something is ready when you taste it and “don’t wonder”. Of course this does take time but is so very, very worth it.
“An Everlasting Meal” is different to my own leftovers book; it is a really good read, something to take to bed with you and enjoy (maybe just jumping up occasionally to cook an egg) whereas my own is a handbook to keep in the kitchen and refer to whenever a leftover occurs. Our thinking, however, is very much the same and I would recommend this book to anyone who wants so learn how to cook from the soul.
On the same theme here is someone else I agree with …
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
About my Egg
I've had a few torn flour tortillas in the fridge for a while so made myself a baked egg in a tortilla nest. Its easy – grease a ramekin and encourage a torn tortilla into it to form a cup. Break in an egg and top with a spoonful of cream (or in my case leftover Alfredo sauce). Pop in a medium oven till the edge of the tortilla is crisp and golden, the white is set and the yolk is still soft. I baked a couple of tortilla wedges alongside, brushed with olive oil and sprinkled with sea salt.
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