Guaranteed to make any cook see food through new eyes. Not exactly a cookbook; a former editor at Harper’s magazine and sometime chef at Chez Panisse, Adler shares tips on all aspects of food preparation, storage and re-use. Through it all she extends the invitation to view individual foods clearly and without presumption— to appreciate each onion, egg and grain of rice for exactly what it is to begin with, and proceeding to cook with its most essential qualities in mind.
–Kate D