Tamar Adler is the James Beard- and IACP award-winning author of An Everlasting Meal: Cooking with Economy and Grace

From 2001 to 2004 Tamar worked as an editor at Harper’s Magazine. After leaving Harper’s, Tamar worked as a personal chef, wrote, and did research for Dan Barber of Blue Hill and Blue Hill at Stone Barns. In 2005, Tamar and friends founded the restaurant Farm 255, in Athens, Georgia, where Tamar was the head-chef until 2007. She cooked at Chez Panisse from 2007 to 2009. 

Tamar lives in Brooklyn and writes full time. Her work has appeared in the New Yorker.com, The New York Times, Food & Wine, Orion, Harper's Magazine, Mother Jones, and Fine Cooking, among other publications, and she is a contributing writer to The New York Times Magazine. She also writes regularly for Vogue, and has spoken widely about sustainable cooking, including at TEDx, Harvard, Yale, the University of Vermont, the University of Michigan, and SxSW Eco.



Her next book, Something Old Something New, cookbook with updated classic gourmet recipes from the golden age of American dining in the 1960's and 70's, is forthcoming from Simon and Schuster.



“The book is a lyrical collection of essays that starts with a chapter titled “How to Boil Water,” and goes on to offer unexpected and culinarily sound advice… When the world and the major media (or the back of your mind) says to you, “cooking is impossible,” Adler’s book is an inspiring corrective.” – John Donohue, The New Yorker

“An Everlasting Meal was a wonderful surprise. I recommend it for a refreshing take on the traditional cookbook, and for some truly creative meal ideas that will help me get avoid another winter fueled by pureed soups.” – Leah Douglas, Serious Eats

An Everlasting Meal is a great thrill to read. Anyone who cooks is engaged in a re-creation of the Enlightenment Age–beginning with alchemy and mystery, always grasping towards chemistry and a tasty supper. With this book, Tamar Adler has chronicled our epic. Her tone manages to make the reader almost feel like he is thinking out loud. A marvelous accomplishment.” –Jack Hitt, contributing writer to The New York Times Magazine



'Open Sesame,' The New York Times Magazine, April 8, 2015

'A Measured Approach to Cooking,' The New York Times Magazine, February 11, 2015

'By The Fire," The New York Times Magazine, January 22, 2015

"The Art of Mille-Feuille Pastry: Making One of the World's Most Decadent Desserts," Vogue, November 24, 2014

"Delicious Medicine for the Body and Soul," The New York Times Magazine, November 19, 2014

"In Cooking, Good Ingredients Gone 'Bad' Can Still Be Delicious," The New York Times Magazine, October 29, 2014

"Is Rabbit the New Ethical Meat?" Vogue, October 14, 2014

"Elevating Dinner for One," The New York Times Magazine, October 1, 2014

"9 Books Celebrating the Wonders of the Sea," Off the Shelf, July 15, 2014

The Believer Interview, January 29, 2014

"Tamar Adler Cures Your Takeout Addiction," Mother Jones, January 13, 2012