by Tamar Adler
I like this so much that I bought it, despite my current self-imposed ban on cookbook purchases. But anyway, it really is less a cookbook than a guide to thinking about food with limits, a way of cooking and eating that acknowledges necessity and is guided by it, rather than whim or will. If Wendell Berry wrote a cookbook, it would surely look something like this. This piece gives a great feel for what Adler is up to.
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