An Everlasting Meal
Several months ago I happened upon a
book called An Everlasting Meal, Cooking with Economy and Grace
by Tamar Adler. I'm not sure where I first heard about it, but it's
on 2 of my “want to read” lists. I read the book in bite-sized
pieces over a couple of weeks and almost immediately started reading
it again. It's wonderful, so I thought I should let you know about
it.
I love this book and think it will end
up living on my kitchen counter. It's well-written, practical and
funny. Yes, it's a cookbook. But, no, it's not what you're
thinking. There are some recipes, but it's mostly an ode to cooking
and food. It's a book length letter, encouraging us that we too can
make beautiful, delicious and thrifty things to eat when we're
hungry.
In the foreward, Alice Waters (who is
called the mother of American food and opened her restaurant, Chez
Panisse, the year I was born) in speaking of the author says, “She
is teaching people not just how to cook but how to love to
cook.”
Tamar Adler suggests amazingly simple
cooking, like the kind you do without a recipe, throwing whatever you
have in the cupboard and crisper together, stiring and tasting along
the way, until something delicious pops out. In fact, in a chapter
called “How to Catch Your Tail” she says, “Or do the most
sensible thing that you can in most kitchens at most times, which is
put the tail ends of everything in a pot, season it well with salt,
add a bit of cubed potato and some butter, and simmer it until it is
all tender.” I love that she wants me to use what I have. I love
that she's a big proponent of using salt, not to make things salty,
but to make whatever you're cooking taste good. And, I love that she
makes me think I can cook as she does.
Last night I made meatballs for dinner.
They had 24 ingredients. They were delicious, if spicy, but 24
ingredients, seriously? Cooking doesn't have to be that complicated
to be good. At the beginning of her book in a chapter appropriately
called “How to Begin,” Adler recounts reading a fast-and-easy
cooking magazine with recipes for “boil-and-toss pasta” and
“last-minute omelets.” She says, “All pasta is 'boil
and toss',” and “There's plain deceit in hawking 'last-minute'
omelets. Omelets happen almost instantly, no matter what you do to
speed them up or slow them down. Suggesting there are special
'last-minute' ones is akin to selling tips for breathing air more
rapidly – if you have an egg, you have a meal that needs but a
quick tap to be cracked open.”
Regarding the title, An Everlasting
Meal, Adler refers to one meals' endings leading logically into
the next. She cites fried rice and vegetable soup as examples. Upon
thinking about this I realized that some of my favorite foods are
made from the “leftovers”. Fried rice is one example, but my
grandmother's cornbread dressing was originally made from leftover
biscuits and cornbread. These stale scraps were broken apart, mixed
with chicken stock, celery and onions, spooned into a pan and baked.
It's one of the most delicious things you will ever eat. Adler says,
“But cooking is best approached from wherever you find yourself
when you are hungry, and should extend long past the end of the page.
There should be serving, and also eating, and storing away what's
left; there should be looking at a meals' remainders with interest
and imagining all the good things they will become. I have tried to
include more of that and fewer teaspoons and tablespoons and cups.”
All of this encouragement has had a
rather profound effect on my attitude toward cooking. Though I've
always enjoyed being in the kitchen, I admit that I don't cook like
Adler suggests. I may sometimes begin with a lot of something that
needs to be cooked, but then I go in search of a recipe, put
ingredients on my grocery list and plan that meal into our week.
But, since reading An Everlasting Meal, I'll put more things
like rice and good olive oil, crusty bread and eggs on my list
because, Adler says, you can make a meal out of that. I wish I could
sit on a stool in Tamar's kitchen and watch her cook. I'm sure she
would feed me delicious things to eat served on little toasts, rubbed
with garlic. She seems fond of little toasts.
My notes from An Everlasting Meal so far! |
Though I started writing this with a
spoonful of canned frosting in my hand and I fed my family frozen
pizza last week, I have high hopes for making better use of the
produce that will soon roll in from our CSA or farm co-op. On
Wednesdays when our delivery arrives, I'm going to start boiling a
big pot of water and turn the oven on high. I'm going to start
cooking our good stuff so meals for the week will already have begun.
Tamar makes me think I can actually do it. Whether I fold those
vegetables into rice or tuck them into omelets, I believe (I
BELIEVE!) we'll end up eating them all. With simple directions like
this, we can't go wrong: “All cooked vegetables, whether boiled or
roasted, become wonderful salads. They need only a handful of
toasted nuts, chopped fresh herbs, a few vinegar-soaked onions, and a
sharp vinaigrette. It's really all most food ever needs. The
combination may be the universe's only reliable youth serum.” Who
doesn't want that?!
But, maybe the most influential and
beautiful part of this book is the connection Adler makes between
eating well and living well. Illustrating this is her chapter (yes,
chapter!) about grits. If I didn't love her before, I certainly do
now. Adler says that a 1952 Charleston newspaper declared that grits
could make peace. She says, “...it's true that we all fight less
when we eat well, which an abundance of grits guarantees. The paper
was also right because grits...are vehicles for butter, cream, and
cheese, and most tempers can be at least a little cooled by large
quantities of those.”
Maybe I should feed my twin boys grits
more often? I don't know about making peace with grits, but I will
say that I once fed the pickiest boy on earth my grits casserole.
Drew ate seconds happily, never knowing exactly what they were. This
same boy wrinkled his nose at a turkey sandwich on homemade bread.
So, maybe I was making peace after all.
Again, Alice Waters writes, “An
Everlasting Meal is an important work about living fully,
responsibly, and well, and gently reveals Tamar's philosophy that
what we eat and how we eat it is inextricably linked to our
happiness.”