Something Old, Something New: Oysters Rockefeller, Walnut Souffle, and Other Classic Recipes Revisited

Tamar Adler revitalizes forgotten American dishes by updating recipes from old cookbooks and menus for modern kitchens. As a writer for Vogue and The New York Times, and a former chef at Chez Panisse, she brings verve and ease to classics like oysters Rockefeller, steak Diane, and cheese and walnut souffles that have largely disappeared from contemporary tables. Her approach relies on ample use of acid and herbs, pared down techniques, and contemporary serving methods rather than strict adherence to historical accuracy. The book functions as a culinary history, collecting over one hundred recipes while enlivening them with smart, witty prose. It includes seasonal menus and wine pairings suggested by sommelier Juliette Pope, alongside gorgeous watercolor drawings by artist Mindy Dubin. A foreword by influential food critic Mimi Sheraton adds context to this personal, nostalgic journey. The text balances literary reflection with practical cooking instructions, making it suitable for readers who enjoy food writing as much as they value the recipes themselves. This volume suits those interested in the evolution of American cuisine and those seeking elegant yet simplified entertaining options. It may not appeal to cooks looking for strictly traditional, unmodified historical reproductions or those who prefer straightforward instructional texts without narrative interludes. The inclusion of specific dishes like walnut souffles and oysters Rockefeller anchors the work in a distinct era of culinary history while making it accessible today.