Something Old, Something New: Classic Recipes Revised by Tamar Adler

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    from Something Old, Something New: Classic Recipes Revised Something Old, Something New by Tamar Adler

    • Categories: Canapés / hors d'oeuvre; French; Vegetarian; Vegan
    • Ingredients: vegetables of your choice
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Notes about this book

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Notes about Recipes in this book

  • Shrimp bisque

    • ndschmidt on April 18, 2026

      The very essence of shrimp. A definite keeper.

  • Green goddess salad

    • peacheater on February 02, 2026

      Made the dressing from this recipe and used for romaine, cherry tomatoes and ham - except I cheated and started with mayonnaise. I did try to make the mayo from scratch but the instructions didn’t quite work for me - almost certainly user error as they seem pretty standard. I do have a more foolproof recipe which I might try some time but in the meantime this combo of flavors is delicious!

  • Garlicky green beans amandine

    • peacheater on February 14, 2026

      Really excellent and a fun recipe if you want to do a bit of pounding. Made only about half the quantity of green beans but the same quantity of sauce as it goes well with salmon etc. Just be careful when you add the lemon juice to add a bit at a time. Used blanched almonds which I toasted first on the stovetop. Also forgot to save any cooking water but it was fine without. Served with slow roasted salmon and rice.

  • Suprêmes de volaille aux champignons

    • peacheater on February 18, 2026

      This was good but I wouldn’t rave. Probably slightly more trouble than it’s worth. Also it was challenging to cook the chicken tenders and larger chicken pieces to the same tenderness. Served with cauliflower puree. Used tarragon instead of chervil.

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Reviews about this book

  • Food52

    ...isn’t just about old-school recipes. It’s about reinventing, taking thrown-aside ideas and repurposing them, like turning potato peels into focaccia or coffee grounds into cream pie.

    Full review

  • Food52

    Interview with the author-Tamar Adler talks butter vs. olive oil, fish faux pas & the very best lamb.

    Full review
  • ISBN 10 147679961X
  • ISBN 13 9781476799612
  • Linked ISBNs
  • Published Apr 03 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Scribner

Publishers Text

The award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook.

With An Everlasting Meal, Tamar Adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using food you might ordinarily throw away. In her new cookbook, Something Old, Something New, Adler continues her preservative quest by rekindling classic recipes. There were times past when cooking was careful, important, economical, inspired. Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Beneath their fussy garnishes, gratuitous sauces, and outmoded techniques, Adler unearthed good recipes worth reviving. In Something Old, Something New she presents the dishes she loves best.

From Caviar Pie and Steak Diane to Petits Pois a la Francais and Peach Melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques, and contemporary ways of serving. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton, round out the beautiful package. Something Old, Something New is a unique culinary history, filled with delicious recipes and Adler’s smart, witty prose, a perfect Mother’s Day or aptly titled wedding gift; a book worth keeping.

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