An edition of Something old, something new (2018)

Something old, something new

classic recipes revised

First Scribner hardcover edition.
  • 2 Want to read
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Last edited by MARC Bot
September 3, 2025 | History
An edition of Something old, something new (2018)

Something old, something new

classic recipes revised

First Scribner hardcover edition.
  • 2 Want to read

Many dishes that once excited our palates have disappeared from our tables—perhaps even our memories. Adler has collected recipes from old cookbooks and menus, updated and simplified them, and now presents them for our modern lives. Ready for some Oysters Rockefeller? Perhaps Chicken à la Montmorency? She includes culinary advice, and encourages readers to create their own further modifications to the recipes.

Publish Date
Publisher
Scribner
Language
English
Pages
267

Buy this book

Edition Availability
Cover of: Something Old, Something New
Something Old, Something New: Classic Recipes Revised
2018, Scribner
in English
Cover of: Something old, something new
Something old, something new: classic recipes revised
2018, Scribner
in English - First Scribner hardcover edition.

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Book Details


Table of Contents

Foreword / by Mini Sheraton
Introduction
When you are famished (hors d'Œuvres)
La bonne soupe (soups)
A growing love (salads)
In vegetable veritas (vegetables)
To rise like rice (starches and eggs)
A good effect (meat)
On poverty and oysters (seafood)
Crying for cream (desserts)
Alcoholic appendix (a few drinks)

Edition Notes

Includes index.

Classifications

Dewey Decimal Class
641.5
Library of Congress
TX715 .A2424 2018, TX715.A2424 2018

The Physical Object

Pagination
xix, 267 pages
Number of pages
267

Edition Identifiers

Open Library
OL26958605M
ISBN 10
147679961X
ISBN 13
9781476799612
LCCN
2018288729
OCLC/WorldCat
952647903

Work Identifiers

Work ID
OL19745541W

Work Description

Many dishes that once excited our palates have disappeared from our tables-- perhaps even our memories. Adler has collected recipes from old cookbooks and menus, updated and simplified them, and now presents them for our modern lives. Ready for some Oysters Rockefeller? Perhaps Chicken à la Montmorency? She includes culinary advice, and encourages readers to create their own further modifications to the recipes.

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