Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited 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 1982113995
  • ISBN 13 9781982113995
  • Published Aug 06 2019
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition Reprint
  • Countries United States
  • Publisher Scribner

Publishers Text

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 soufflés—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.

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