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.



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 great recipes worth reviving. In Something Old, Something New she presents over 100 she loves best.

Read an excerpt of the book in the New Yorker and find a recipe in Vogue.

"Which is to say, her writing is lyrical and lovely—and thorough and authoritative—enough to prove that you (yes, you!) do, indeed, need tomato aspic in your life. I mean, I do. Who knew? Adler did." Food52

"Tamar Adler is a curious magpie, skillfully collecting culinary ephemera from across the ages and weaving them into an unimaginably beautiful nest. Step inside. You'll find yourself comforted and inspired by the writing and the food, both equally sensible and elegant."
—Samin Nosrat, author of Salt, Fat, Acid, Heat

"Adler is a peaceable cook, and a pragmatic one... Her economizing ethos shines in her new book."
The Washington Post

“Tamar Adler is more than a wonderful food writer—she is a wonderful writer. She delves into these past and forgotten recipes with the spirit of an adventurer and a sleuth, and while writing about food, she is always secretly writing about something else—a love of life, eternal values, industry, thrift, friendship, the unknown. Her books—written with a charmingly loose confidence and care—feel timeless. Even those of us who never cook, or don’t give meals much thought, will find enduring literary pleasure in Something Old, Something New.”
—Sheila Heti, author of How Should a Person Be? 

"Home cooks looking to adventure into the past will find much to enjoy with these refound recipes."
Library Journal (starred review)

“Tamar Adler is a special pleasure — from the intensity of her interest to her keen observations and joy in language. When she looks at half-forgotten delicious dishes, she makes them seem as fresh as morning.” 
—Edward Behr, editor, The Art of Eating

"What once was old is oh-so-new — and lip-smackingly revivified." Chicago Tribune

"Adler has a curious intelligence and technical command to back up a thoughtful approach to classic French dishes, which reimagines what might be produced out of a home kitchen... Any cook looking to exercise and enhance creativity will find in Adler a worthy muse."

“Reimagines emblematic continental fare and famous chef-inspired dishes of a bygone era, breathing new life into more than 100 culinary mainstays… Adler’s beautiful, reflective prose provides history and insight into each dish. Adler shows how nostalgic, old school dishes can tasted current when remade with a modern sensibility.”
Publishers Weekly

"What a delight this book is. It reminded me of half-forgotten treats and made me nostalgic for things I've never actually tasted. But most of all, I treasure Something Old, Something New for the writing, which is as suave and fun to read as M.F.K. Fisher. Adler is the best kind of kitchen companion, someone whose warm and witty voice I want to carry with me as I cook."
—Bee Wilson, author of Consider the Fork



“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